ー Ingredients ー
Firefly squid
Lemon peel
E.V. Olive oil
Mint
＜Red vegetable salad＞
Beets
Red onion
Celery
Zucchini
A (Coriander, Cumin, Caraway)
Oil
Dried fruit
White wine
Sugar
Red wine vinegar
＜Yogurt sauce＞
Yogurt
Cucumber
Garlic
Caraway
E.V. Olive oil
ー Instructions ー
① Make the red vegetable salad.
Wash the beets well and peel them, then boil the peels in water and set aside the cooking liquid.
Wrap the beets in aluminum foil and roast them, then cut into appropriate pieces. Cut the other vegetables into appropriate pieces as well.
Put the spices from A and oil in a pot and heat to extract their fragrance (tempering).
Add the red onion and celery, sprinkle with salt, cover, and cook slowly over low heat.
Add the beets and zucchini in order, and sauté each with salt.
Add dried fruit rehydrated with white wine (figs or apricots, raisins, etc.) and a little sugar, then add red wine vinegar and the beet peel cooking liquid and simmer. Season with salt and pepper, and let sit overnight.
② Make the yogurt sauce.
Drain the yogurt, combine with grated cucumber and garlic, caraway, and season with E.V. olive oil and salt.
③ Clean the firefly squid, then mix with salt, pepper, grated lemon peel, and E.V. olive oil.
④ Arrange ① on a plate, top with ③, and drizzle with ②. Garnish with mint and drizzle with E.V. olive oil.
