Squid, tomato salad and nduja by Florent Peineau
Every week, play at being a diner with our Toquéras: simple, seasonal recipes filmed by our favorite chefs. Today, let autumn linger and dive into the delicious end of summer with Florent Peineau, chef of the neo-bistro Bouche. On the menu?
In a pan over very low heat, crumble the nduja sausage, drizzle with olive oil and simmer for about ten minutes. Strain through a fine-mesh sieve and reserve the oil and the sausage meat separately.
Remove the tentacles and clean the squid (or ask the fishmonger to do it).
For 15 minutes over low heat, confit the tentacles in a pan of olive oil with bay leaf, thyme and a clove of garlic.
Rinse the remaining squid and skewer it so it lies flat for cooking. In a blender, prepare the squid marinade: combine the parsley, two garlic cloves, the juice of one lemon, and salt. Drizzle with olive oil. Blend, pour over the squid, and refrigerate for at least one hour.
To peel tomatoes, mark an X underneath, plunge them into boiling water for 30 seconds, then transfer them to ice water. The skin will peel off easily. Roughly chop the tomatoes, removing the stem.
For the vinaigrette, start by finely mincing the shallot. Mix with the 'nduja-infused oil. Add a few thyme leaves, vinegar, a splash of cider vinegar, and lemon juice. Season with salt and pepper. Mix well. Add a few Taggiasca olives.
Pour the vinaigrette over the tomatoes. Let marinate at room temperature for at least one hour.
On a barbecue, griddle, or in a pan, grill the squid with its marinade for about 40 seconds on each side. Cut open the squid along the underside, up to the tail. Season with salt and pepper, then arrange on top of the tomato salad. Add the candied tentacles. Finely chop some basil and sprinkle it over everything. Add a few pieces of nduja meat, some olives, and a pinch of tomato powder.
