Calamari with Broccoli Cream, Yellow Velouté and Parmesan Fondue

Calamari with Broccoli Cream, Yellow Velouté and Parmesan Fondue is a sophisticated seafood dish that showcases the elegance of Italian culinary artistry. This recipe brings together the delicate, tender texture of calamari with a trio of luxurious sauces: a velvety broccoli cream, a vibrant yellow velouté and a rich, indulgent Parmesan fondue. Each component is carefully crafted to create a harmonious balance of flavours from the earthy sweetness of the broccoli to the subtle spice of the calamari and the creamy richness of the Parmesan. Rooted in the tradition of Italian coastal cuisine, this dish is a celebration of fresh ingredients and refined techniques. Perfect for a special occasion or a gourmet dinner at home, it promises to transport your taste buds to the shores of Italy. Try this recipe and experience a masterpiece of flavours and textures that will leave a lasting impression.

Ingredients:

  • Calamari 4

  • Yellow Datterino Semi Concentrated Tomatoes 350gr

  • Broccoli 1

  • Cream 200gr

  • Parmesan cheese 80gr

  • EVO oil

  • Salt and Pepper

To begin, prepare the broccoli cream by steaming fresh broccoli until tender, then blending it with a splash of cream, salt and pepper until smooth. Set aside for later.

Next, focus of the yellow velouté. Tou can use a bottle of Yellow Datterino Semi Concentrated Tomatoes. Gently place it in a saucepan and start slowly heating it, adding salt, pepper and extra virgin olive oil to your liking. Stir occasionally to maintain its smooth consistency. Its natural sweetness and velvety texture will perfectly complement the savory elements of the calamari and the broccoli cream.

For the Parmesan fondue, gently heat heavy cream in a saucepan and gradually stir in grated Parmesan Cheese until melted and smooth. Season with a pinch of nutmeg and white pepper for depth if you like it. keep the fondue warm until you prepare the calamari.

Clean the calamari thoroughly, removing the innards and cartilage, and slice them into rings or leave them whole, depending on your preference. Quickly sear the calamari in a hot pan with extra virgin olive oil and a pinch of salt. Cook just until tender, being careful not to overcook, as the calamari can become rubbery.

To plate, spoon a generous amount of broccoli cream onto the centre of the dish. Arrange the seared calamari on top, then drizzle the yellow velouté around the edges. Finish with a swirl of the Parmesan fondue over the calamari, garnishing with fresh herbs like parsley or chives for a pop of colour and freshness if you like. This dish is a harmonious blend of flavours and textures, perfect for impressing guests or treating yourself to a gourmet seafood experience.

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