Steamed squid with mushrooms in crock and crispy pancetta
Instructions
Cut the squid into triangles and put them to drain.
Affect the bottom of tomatoes, immerse them in boiling water for ten seconds and then in water and ice.
Peel Them.
Cut the porcini, sliced and peeled tomatoes into rings.
Place in a bowl along with the herbs and garlic.
Cook the bacon over low heat until crispy.
Dry on a paper towel and allow it to cool down.
Pass a crock in preheated oven at 180 degrees for 10 minutes and in the meantime, blanch the squid on a plate (or in a pan with a little oil) and transfer them into the boule.
Remove the pot from the oven and pour in the entire contents of the boule.
Immediately cover and leave to stand for half a minute.
Season with salt as you dial the proceeding for flat layers.
Place on the plate over the crispy bacon.
Finish with a drizzle of raw oil.
