Squid Reginetti
Oil-Poached Squid, Cherry Tomato Sauce, Calabrian Chiles, Toasted Breadcrumbs, Horseradish
Chef Jamie Tao of Daphne's | Brooklyn
Adapted by StarChefs | January 2025 | Photo: Will Blunt
INGREDIENTS
Reginetti:
Yield: 35 servings
250 grams tomato powder
2500 grams coarse semolina
750 grams tepid water
Cherry Tomato Sauce:
Yield: 50 servings
Neutral oil
2.5 kilograms cherry tomatoes
500 grams neutral oil
50 grams sliced garlic
50 grams Calabrian chilies
10 grams picked thyme
3 bay leaves
450 grams white wine
4 lemons, zested
200 grams extra virgin olive oil
Oil-Poached Squid:
Yield: 20 servings
2 kilograms squid, cleaned, scored, and cut into preferred shapes
Kosher salt
1.5 kilograms neutral oil
6 sprigs thyme
50 grams garlic cloves
50 grams shallots
2 bay leaves
2 lemons, zested
250 grams extra virgin olive oil
To Assemble and Serve:
Yield: 1 serving
30 grams butter
10 grams thinly sliced garlic scapes
Lemon juice
Toasted breadcrumbs
Grated horseradish
METHOD
For the Reginetti:
In a food processor, combine all ingredients until a wet sand-like consistency is achieved. Pass mixture through an extruder into a reginetti shape. Transfer to an airtight container and refrigerate.
For the Cherry Tomato Sauce:
In a pan over high flame, heat oil. Add cherry tomatoes and cook until blistered. Add garlic, chiles, thyme, and bay leaves. Cook for 5 minutes. Deglaze pan with wine and cook until au sec. Remove from heat and stir in lemon zest and olive oil. Let cool, stirring occasionally until sauce has emulsified.
For the Oil-Poached Squid:
On a work surface, season squid with salt. Set aside. In a large pot over medium-high heat, add oil, thyme, garlic, shallots, and bay leaves. Bring to a gentle boil, then remove from heat and add squid. Return pot to low heat and cook until squid is cooked through, stirring frequently. Remove from heat, transfer mixture to a metal bowl, and let cool over an ice bath. Once cooled, stir in olive oil. Stir squid in oil.
To Assemble and Serve:
In a pan over medium heat, melt butter. Add 100 grams Cherry Tomato Sauce and stir until warmed through. Add 90 grams Reginetti and cook for 45 seconds. Add garlic scapes and 100 grams Oil-Poached Squid. Stir vigorously for 1 minute. Remove from heat and add a squeeze of lemon. Transfer mixture to a serving bowl. Finish with breadcrumbs and horseradish.
