The Restaurant is located in the city center with quiet surroundings, the Bistro is a small trattoria featuring dishes that recall Sardinian cuisine, and the Next has a minimal and industrial style, with various Gourmet Pizzas, Gourmet Burgers, and our Cicchetteria on the menu.

Phone:      +39 070 672 058
E-mail: amministrazione@luigipomata.com
Address:   
Ristorante – Viale Regina Margherita 18
CAGLIARI
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SQUID AND ITS INK WITH SMOKED AUBERGINES

  /    /  SQUID AND ITS INK WITH SMOKED AUBERGINES

UTENSILS

Baking tray, Blender, Sieve, Grater, Piping bag
– Sieve

INGREDIENTS

  • 12 paranza small squids
  • 1 tsp squid ink
  • 6 black aubergines
  • 200 g tofu
  • 10 slices of smoked tuna
  • 1⁄2 bunch of basil
  • 50 g almonds

INSTRUCTIONS

  1. Clean squid by removing the entrails
  2. Place the aubergines on a baking tray in the oven at 180°C for 30 minutes
  3. When the aubergines are cooked, remove the skin and drain
  4. Take two cooked aubergines, put them in a blender and blend them, adding the squid ink, almonds and slices of smoked tuna
  5. Once mixed, sieve the mixture
  6. Grate the tofu
  7. Chop the remaining aubergines with a knife and season with extra virgin olive oil, the blended smoked tuna, grated tofu and chopped basil
  8. Place the aubergines, tofu and basil in a piping bag
  9. Stuff the squid with the aubergines and fry in a pan with oil
  10. Finish cooking in the oven at 180°C for 7 minutes
  11. Serve with the creamy black aubergine at the bottom of the dish and the stuffed squid on top