One of the symbolic recipes of chef Antonino Cannavacciuolo and his starred restaurant Villa Crespi on Lake Orta: linguine with spiked squid and a sauce with rye bread, to combine northern and southern Italy
The linguine from Cannavacciuolo they are one of the most representative dishes of his cuisine: rigorously prepared with Gragnano and season with spiked squid and a cream based on Rye bread, these linguine are born as an idea for retrieve the bread and combine it with the ingredients that characterize the origins and experience of the chef.
Do you want to try to prepare this starry first course? Cannavacciuolo revealed his recipe to the journalist Paolo Marchi, founder together with Claudio Ceroni of Identità Golose, during the column Italian masterpieces in the kitchen di Striscia La Notizia (watch the video of the service by clicking here).
Cannavacciuolo's linguine recipe
Ingredients for 4 people
Fish soup
1 kg fish bones
100 g fennel
100 g celeriac
100 g onions
50 ml Prosecco
EVO oil to taste
Ice and water to taste
Linguine
720 ml Fish cartoon
60 g Linguine
200 g Pin squid
20 g Parsley
4 datterini tomatoes
2 cloves of garlic
Garlic oil to taste
Extra virgin olive oil to taste
Salt and Pepper To Taste.
Rye bread sauce
400 ml Chicken broth
250 gr rye bread
50 ml White wine
20 g Walnuts
20 gr sultanas
6 sprigs of thyme
1 shallot
EVO oil to taste
Garlic oil to taste
Salt and Pepper To Taste.
Method
Fish soup
Purge the bones in a tub of cold running water for a few hours. In the meantime, clean and wash the vegetables, cut them into large pieces, brown them with oil in a saucepan without letting them take color and add the bones. Once toasted, sprinkle with prosecco, allow to evaporate and cover with water and ice. Bring to the boil, lather and cook for about 40 minutes on low heat. Remove from the heat, let cool and pass the broth to the strainer. Reduce the temperature broth, keep it in the refrigerator and degrease it before use.
Rye bread sauce
Cut the rye bread into cubes and toast it in the oven. In a saucepan, brown the finely chopped shallot with oil and a bunch of thyme tied with string. Combine the walnuts, sultanas and blend with the white wine. Add the toast, sprinkle with chicken broth and continue cooking for about 20 minutes, stirring gradually. Remove from the heat, remove the thyme and blend by adjusting with salt and emulsifying with the EVO oil until the consistency of the jump is soft. Switch to a fine strainer.
Linguine
In a wide soutée, brown the garlic (previously peeled and deprived of the soul) with a veil of EVO oil. Once golden, turn off the heat, add the already cleaned pin squid, a pinch of salt and cook for a few seconds. Set the squid aside on a plate, cover them with a film to maintain the scent and softness. Put the soutée back on the fire. Brown the bottom, add the fish stock in the hot pan and reduce it. In the meantime, cook the pasta for 7 minutes in salted boiling water.
Drain the pasta and continue cooking in the pan with the reduced fish stock. When the pasta is al dente stir in garlic oil, layers of cherry tomatoes (previously peeled, cut into 4 and without seeds), chopped parsley, salt pepper and oil to emulsify. Bring the bread sauce to the boil. In the meantime, add the pin squid to the pan where the linguine were stirred to regenerate them quickly.
Plating: Serve by pouring the hot rye bread sauce around the nest of linguine, making sure that it is not too thick, but rather fluid and soft. Finally, cover the pasta with the sauce and the small squid. Garnish with lemon balm and serve.
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