In this context, fruit is taking on an increasingly central role: no longer relegated exclusively to desserts, but also featured in savory dishes, helping to create new flavor combinations and sensory nuances. Among the most popular summer fruits is the apricot, which, thanks to its balance of sweetness and acidity, adds freshness to dishes.
It's precisely within this context that L'Approdo di Minusio , one of Ticino Gourmet's restaurants – @ticinogourmet – fits in . Its waterfront location allows you to fully enjoy the warmer months. Chef Stefano Ferola showcases apricots in two textures, offering a risotto with fresh baby calamari and crispy parsley bread.
Ingredients for 4 people)
- 320g Loto Terreni alla Maggia rice
- 240g fresh squid
- 8 apricots
- Vegetable broth
- Parsley sandwich bread
Preparation
Begin by peeling and pitting the apricots, chopping them into pieces, and blending them until smooth. Part of the apricot puree will be used to cook the risotto, while the remainder will be used for the finishing touches. Now clean the calamari, cut them into strips, lightly salt them, and sauté them in a pan with a clove of garlic. Separately, toast the rice with a knob of butter and chopped shallots, and deglaze with dry white wine. Continue cooking, gradually adding the hot vegetable broth. Three-quarters of the way through, add half the calamari with the apricot puree and stir in the butter and Parmesan until creamy.
Meanwhile, take a slice of sandwich bread, roll it out thinly with a rolling pin, moisten it with parsley water, and bake it in the oven until crispy. To serve, arrange the risotto on a plate, top with the calamari and a few drops of apricot cream, and garnish with crusty bread and fresh apricot pieces.
This recipe is paired with the Vinattieri Bianco del Ticino DOC 2022, designed to best enhance its characteristics.
