Squid stuffed with sea and garden on zucchini cream and bagel sauce from Agerola
BAGEL ‘NZOGNA AND PEPPER: THE REAL NEAPOLITAN TARALLO!
The history of the Neapolitan Tarallo (Bagel), par excellence “nzogna and pepper” tells us -still once- about Naples that starving strives in worship of the recovery of leftovers. The dough was mixed with “the poor fat” or flare fat and lots of pepper. This poor substitute for bread was sold by “tarallari” in poor neighborhoods in order to be satisfied, on the cheap, the hunger of those who had nothing. Today we are witnessing a reversal of the stunning trend, the symbol of the eighteenth-century poverty -now- on the “red carpet” of the most prestigious Gourmet kitchens, in the form of cream or crumble..
The young chef of the “Ristorante Punta Chiarito” has chosen to embellish a complicated recipe prepared with a special Bagel sauce, opting on the “Bagel from Agerola” that being free from pork fat is more delicate and suitable for a so elegant preparation ..
Ingredienti (4 persone):
+ 4 Squids
+ 4 Red Shrimp
+ 4 Zucchini
+ 2 Carrots
+ 2 Potatoes
+ 2 Stalks of celery
+ 4 bagels from Agerola
+ 2 Onions and olive oil, mint
Preparazione:
Clean the squid and shrimp, peel a carrot and a zucchini lengthwise, steam for 4 / 5min. Put in the “belly” of squid and up: the zucchini, carrot and shrimp, drizzle oil, a thyme leaves and salt. Cook squid in the pan.
Cream of zucchini: cut coarsely onion, celery, potatoes and zucchini, sauté in oil, add a little of cooking water and cook for 10 / 15min. Mix and sift..
Bagel cream: in a saucepan put a little oil, add onion, a potato, celery coarsely chopped. Crumble the bagels inside, deglaze with white wine, add a little of water and cook for 15 min. Mix and sift.
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