Riso patate e cozze 2.0… Squid Game Style! 🦑

Chefs Nicola and Pier have taken a beloved classic from tradition and transformed it with creativity and a pinch of suspense in the kitchen 🥲

Will chefs Nicola and Pier survive the challenge and make it to the next round?

For the rice with squid ink (puffed chips):
100g Carnaroli rice
1 packet of squid ink
Seed oil (for frying)

For the double-battered mussels:
30 fresh mussels
2 eggs
Breadcrumbs
Flour
Seed oil (for frying)
Garlic
Parsley stems

For the mussel-flavored mashed potatoes:
300g potatoes
Mussel cooking water (about 500ml)
Salt and pepper to taste
A drizzle of extra virgin olive oil

For the tomato concassé with parsley and basil:
2 tomatoes
Fresh parsley
Basil
Extra virgin olive oil
Salt and pepper to taste

Preparation:

Cook the rice in salted water, drain, and blend it with the squid ink. Spread it on a baking sheet and dry it at 80°C. You can dry it all at once, then fry it at 220°C and break it into more or less regular pieces, or stop halfway through drying, cut it into the shape of a mussel, and then put it back to dry.

Open the mussels in a pan with garlic and parsley stems, shell them, and cool them down. Double-batter them: flour, egg, and breadcrumbs, then fry them at 180°C until golden.

Cook the potatoes, mash them, and gradually add the mussel water to create a creamy purée, adjusting with salt and pepper. Pass it through a sieve to remove any lumps if necessary.

Cut the tomatoes into concassé and season with olive oil, salt, pepper, chopped parsley, and basil.

Assemble everything together and garnish with fresh basil.


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