Seared calamari, seasonal vegetables, broccoli rabe cremeaux

This simple recipe brings together main ingredients both from the sea and the countryside: Calamari and broccoli rabe. Despite its name, it’s actually more closely related to turnips than to broccoli, and it has a distinctive bitter, peppery flavor to show for it. It’s the perfect ingredient to pair with the calamari offsetting each other and creating a concert with every bite.

serves 4


600 g Cleaned calamari 
100 g broccoli
100 g carrots
100 g romanesco cabbage
50 g Toasted shaved almonds 
2 bunches Broccoli rabe
2 cloves Garlic 

Start first by preparing the vegetables: clean the broccoli rabe and boil them in salted water until tender, cut and blanch the broccoli, carrots and cabbage. Set aside for the moment.
Combine in a blender the broccoli rabe with garlic, oil and enough water to get a smooth mixture. In a large pan quickly sear the calamari, afterwards quickly sear the blanched vegetables until brown. Plate the cremeaux first, followed by the vegetables and lastly the calamari. Last step is to garnish with the shaved and toasted almonds