For 2 people
n. 3 Fresh squids
100 gr of “Crema di Piselli” Legucrem
150 gr red carrot
100 g of rocket
Clean the squids and cut them in the upper part with a Japanese cut, cook them in a steam oven for 3 minutes, then with a torch roast all the tips that will be formed in the upper part.
Cook the red carrot. Peel it and slice it with a “mandolina” to form discs, then make them all the same with a food ring mold.
Cook the rocket in boiling water with bicarbonate, block the cooking in cold water with ice. Blend it with 1gr / 100gr with lecithin to form air.
Heat the pea cream, compose the dish adding the squids and the rocket foam. Serve immediately to avoid the foam from disappearing.