Truffle and Prawn Stuffed Calamari

Prep: 20 min | Serve: 2

| Cooking: 20 min

Ingredients

For the Staffing

180 gr wild tiger prawns

2 tsp salt

35 gr Japanese white panko breadcrumb

35 gr grated Parmigiano Reggiano

50 gr truffle paste

8gr fresh grated truffle

1 clove of garlic

10 gr parsley

For the Pumpkin Sauce:

300 gr butternut pumpkin

200 ml vegetable stock

1 tsp truffle butter

2 garlic cloves, peeled

1 eschalot, peeled

5 gr thyme

20 gr truffle paste

2 tsp salt

To serve:

2 calamari

1 ½ cup Pumpkin sauce (recipe as above)

10g truffle oil

5 gr fresh truffle

lemon wedge

Chickpeas baby leaves, to serve

Method

To make your staffing, peel and remove the vein of all tiger prawns. Chop them up then put it on the side. Finelly chop parsley, and garlic. when this are ready in a mixing bowl mix it with the prawn, the panko, the grated cheese and the salt.

Meanwhile, start gently roast the previously peeled and diced pumpkin in oven with garlic, eschalot and thyme until soft, making sure there’s not extra color to it.

When soft, blitz all the pumpkin adding slowly the warm vegetable stock until it results in smooth consistency

season it and add the truffle paste making sure mixing it gentle with a wooden spoon

Clean the calamari from the interior without removing the wings.

Incise a small cut at the bottom of the calamari then starts stuffing it from the top, using two fingers. Make sure the filling goes all the way trough.

when the calamari re ready marinate it with a bit of oil and fresh herbs for few minutes.

Place the stuffed calamari on the preheated grill. Cook for about 5-6 minutes per side, turning carefully with tongs, until the calamari are opaque and cocked trough, stuffing will be hot, and the prawns inside will be cooked as well

remove the calamari from the grill and let them rest for few seconds adding a splash of lemon juice first

Spoon a generous ammount of pumpkin sauce onto the bottom of the plate, spreading it evenly with the back of a spoon

Place the cooked stuffed calamari tubes on top of the pumpkin sauce.

Lightly drizzle truffle oil over the calamari for rich, aromatic finish.

To garnish , add a few chickpea tendrills around the calamari four a touch of freshness and visual appeal.

Place a lemon wedge on the side of the calamari and finish with thin slices of fresh truffle, scattered over the calamari