Ingredients
- 280gr squid salad
- 200gr polenta fioretto
- 10gr squid Ink
- Semi-dried tomatoes
- 1lt Stock: celery, carrot, onion, parsley, salt and pepper
Preparation of the recipe
1
Prepare the stock starting from cold water with celery, carrot, onion, parsley, few grains of pepper and salt. As it starts boiling, cook for 30 minutes.
2
Once the stock is ready, save one glass on the side and melt the black squid-ink in it.
3
Following the proportions on the pack, pour the polenta flour in the stock while mixing for the first 5 minutes.
4
Add the black ink to the polenta and keep on cooking for 35 minutes. Regulate salt if necessary.
5
Serve the black polenta with our Casa Rinaldi squid salad and semi-dried tomatoes.
