Summer means simplicity, freshness, and authentic ingredients, and the new creation by Chef Daniele Arzilli of the Ristorante Crudo di Mare at Park Hotel Marinetta embodies all of this: Squid stuffed with sheep’s milk ricotta with yellow and red cherry tomatoes, a recipe that focuses on the essence and quality of its raw materials, prepared with respect and creativity.
The protagonist is the squid, selected for its exceptional freshness and stuffed with a creamy sheep’s milk ricotta, enriched with fresh mint, organic lemon, and a touch of pan-seared golden garlic. To make the dish even more vibrant, two gently warmed sauces of yellow and red cherry tomatoes—hand-peeled and blended with a drizzle of extra virgin olive oil—provide color, freshness, and a perfect balance of flavors.
The recipe bears the signature of Chef Daniele Arzilli, the Regional Delegate for Tuscany for the AIFBM (Italian Food & Beverage Managers Association), who has always been dedicated to showcasing local products and seasonal cuisine.
The signature dish graces the menu at Crudo di Mare, the Park Hotel Marinetta’s sophisticated poolside restaurant. Tucked away in a romantic pine grove at Marina di Bibbona, its setting is nothing short of enchanting, made even more desirable by its proximity to the iconic village of Bolgheri. This storied landscape is the birthplace of legendary wines like Sassicaia and is instantly recognizable by its magical, cypress-flanked lanes. The cuisine draws inspiration from the local region with elegance and simplicity, delivering a pure and authentic taste of the Tuscan coast.
Summer Recipe: Squid Stuffed with Sheep’s Milk Ricotta with Yellow and Red Cherry Tomato Coulis
Ingredients (Serves 2)
Procedure
- Carefully clean the squid, ensuring the bodies (mantles) remain intact. Reserve the tentacles and fins for the filling.
- In a pan, sauté the garlic clove in a drizzle of EVOO until golden. Add the squid tentacles and fins. Cook for approximately 4-5 minutes, then remove from heat and finely chop the mixture.
- Combine the chopped squid mixture with the sheep’s milk ricotta. Add the egg, chopped mint, and grated lemon zest. Season with salt and pepper to taste.
- Fill the squid bodies with the prepared mixture and secure the openings with wooden toothpicks.
- Blanch the cherry tomatoes in boiling water for 30 seconds, then immediately transfer them to an ice bath to halt the cooking process. Peel the tomatoes.
- Blend the red and yellow tomatoes separately, each with a drizzle of olive oil and a pinch of salt, to create two smooth sauces (coulis).
- In a non-stick pan with a drizzle of EVOO, sear the stuffed squid on both sides until golden brown, being careful not to break them.
- Allow the squid to rest for 5 minutes before slicing.
Plating
Slice each stuffed squid into 3 pieces and arrange them in the center of the plate. Pour the two warm tomato sauces on either side of the squid. Garnish with fresh aromatic herbs and a final drizzle of extra virgin olive oil.