The large family of Urbani products also includes frozen porcini mushrooms, which you can buy in the best supermarkets in Italy, and not only. In this very quick and easy recipe, one of our chefs at the Truffle Academy used whole frozen porcini mushrooms, quickly roasted on the grill, juxtaposed with squid. An extroverted dish, incredibly good and tasty.

PREPARATION

Halve the whole frozen porcini mushrooms [1], and roast them quickly on a hot plate [2]. Once turned on the other side to finish cooking, add a little extra virgin olive oil.

In the meantime, let’s start the preparation of the Salmoriglio sauce: cut into the cherry tomatoes and put them in a saucepan with oil, garlic, chilli and parsley [3]. Heat for about 3 minutes and then, once removed from the heat and put in a bowl, add a squeeze of lemon.

While the Salmoriglio continues to flavor, rinse the squid that have already been guttled and dry with paper towels [4] from the kitchen. Once dried, season the calamari with oil, salt and pepper [5], then cook them on the plate without adding any more seasoning [6]. When cooked, season the calamari in the Salmoriglio sauce [7] and place the squid on top of the roasted porcini mushrooms [8] and garnish with Salmoriglio [9].