1 squid 80/100 gr (previously cut down and regenerated in water and salt)
20 ml Santagata extra virgin Olive Oil
Salt / pepper to taste
Finely cut the squid at “julienne style” and season it with a tablespoon of Santagata extra virgin Olive Oil.
Slice the fennel and season it with a tablespoon of Santagata extra virgin Olive Oil emulsified with 1/2 tablespoon orange juice, salt and pepper.
Arrange the fennel on a plate and lay above the squid. Garnish with toasted pistachios and cloves of peeled orange.
By chef Andrea De Galleani. De Galleani serves this dish at “Dega” restaurant in Genoa.