- 280gr squid salad
- 200gr polenta fioretto
- 10gr squid Ink
- Semi-dried tomatoes
- 1lt Stock: celery, carrot, onion, parsley, salt and pepper
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.
Once the stock is ready, save one glass on the side and melt the black squid-ink in it.
Following the proportions on the pack, pour the polenta flour in the stock while mixing for the first 5 minutes.
Add the black ink to the polenta and keep on cooking for 35 minutes. Regulate salt if necessary.
Serve the black polenta with our Casa Rinaldi squid salad and semi-dried tomatoes.