John Myers
Contents
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Ingredients
Calamari tubes and filling:
- 2 size Calamari tubes approx. 190 g each, alternatively 4 smaller ones, frozen and ready to cook
- 70 g Basmati rice
- 2 bigger Shallots
- 3 bigger Garlic cloves
- 4 medium sized Mushrooms brown
- 2 tbsp Olive oil
- 1 bunch Fresh smooth parsley
- 10 leaves Mint
- 125 g Tomatoes a.d. Can, chopped
- 50 g Mascarpone
- 1 Egg yolk
- 0,25 Lime, zest and juice
- 1 tsp Chilli flakes
- Pepper, salt, pinch of sugar
Sauce:
- 1 middle Shallot
- 2 Rods Spring onions fresh
- 1 size Red peppers
- 2 tbsp Olive oil
- 1 tbsp Tomato paste
- 200 ml Vegetable broth
- 250 ml White wine
- 325 g Tomatoes a.d. Can, chopped
- Rest of the filling
- 1 tbsp Mascarpone
- Pepper, salt, pinch of sugar
Potatoes:
- 500 g La rat potatoes
- 2 tbsp Butter
- 2 tbsp Panko flour
- Salt pepper
Instructions
Tubes and filling:
- Wash tubes inside and outside in cold water, dry well. Bring the rice portion to the boil with twice the amount of water and a little salt. Turn the heat down to the lowest level, put the lid on the pan and let the rice swell until the water has evaporated and small holes have formed in the mixture. Remove from heat, fluff with a fork, place in a bowl and keep ready.
- Skin the shallots and cut into very small cubes. Skin the garlic, finely chop. Brush the mushrooms off (do not wash) and cut into cubes that are just as small as the shallots. Sweat everything in olive oil for about 2 minutes and then add to the bowl with the rice. Let everything cool slightly. In the meantime, wash, dry and finely chop the parsley and mint.
- Then add the parsley, mint, 125 g tomatoes, mascarpone, egg, lime zest and juice to the rice, season everything with pepper, salt and sugar and mix well. Fill the tubes loosely up to 1 cm below the edge and close with a skewer, have them ready. (do not fill it tight, as the rice will still swell)
Sauce:
- Peel the shallot, cut in half and cut into fine slices. Clean the spring onions and cut into thin slices. Wash the peppers, cut in half, core and cut into narrow strips. Sweat everything in a larger pan in the olive oil. Stir in tomato paste and sauté briefly. Deglaze with the vegetable stock and first 150 ml of wine, bring to the boil. Then stir in the tomatoes and the rest of the filling and bring to the boil as well. Season to taste with salt, pepper and sugar and simmer gently at a low temperature. Then stir in the rest of the wine and mascarpone and simmer gently. Put on the potatoes at the same time.
Completion:
- Fry the tubes in a pan in plenty of olive oil very hot and spicy on each side for approx. 3 - 5 minutes and then add them to the simmering tomato sauce for 20 minutes. Close the pan with a lid. Turn the tube over once after 10 minutes. When the time is up, they are ready to serve. Don't let them simmer too long or they'll get rubbery. However, the cooking time depends on the size and thickness of the tubes. Mine were about 15 cm in size and about 5 mm thick. Shorten the cooking time with smaller, thinner-walled tubes.
La rat potatoes:
- This is a particularly tasty, small French potato that is eaten with the skin on. They resemble the Bamberg croissants.
- Cook about 500 g potatoes in strongly salted water for 2 people. Drain, allow to evaporate well and then toast a little in a pan with butter and panko crumbs. Then pepper and salt.
- Afterwards just let it taste ..............
