Tautennes stuffed with spinach and pine nuts
Ingredients
For
6
personnes
- 3 squid, each 25 cm long
- 50 g of bacon lardons
- 250 g of spinach
- 1 egg
- 30 g of pine nuts
- 1 salted anchovy
- 1 tablespoon of fennel seeds
- 1 handful of breadcrumbs
- Salt, pepper
- 35 cl of tomato purée
- 10 g butter
- 30 cl of traditional-style olive oil
Tip
Traditional-style olive oils have neither the character of fresh fruit nor a vegetal aroma. They are produced from olives that are stored and then left to ripen for 2 to 8 days after harvesting under appropriate, controlled conditions prior to extraction. They thus offer notes of cocoa, mushrooms, vanilla and candied fruit, without any bitterness, which will pair very well with this dish of tautennes.
Instructions
Preparing the squid:
- Separate the squid’s bodies and tentacles, then clean them. Keep the bodies chilled whilst you cut the tentacles into squares. Then sauté them in traditional-style olive oil.
- Blanch the spinach in heavily salted water. Then cool it immediately in cold water and squeeze out the excess water. Next, sauté the spinach in brown butter.
- Gently melt the anchovies in a spoonful of olive oil. Blanch and then fry the bacon lardons, then drain off the fat. Toast the pine nuts until they are a deep golden brown.
- Mix everything together, making sure to include the fennel seeds, breadcrumbs and egg. Taste and adjust the seasoning if necessary.
- Stuff the squid pockets, filling them only slightly (the pockets shrink during cooking). Then sew up the openings of the squid. Season with salt and pepper.
- Lightly brown in olive oil, then pour over the tomato purée. Cook over a low heat.
Preparing the sauce:
- Make a mayonnaise with the egg yolks, mustard and olive oil.
- Leave to cool, then strain the sauce and add it to the mayonnaise.
- Slice the tautennes and arrange them on plates coated with sauce.
Tip
Traditional-style olive oils have neither the character of fresh fruit nor a vegetal aroma. They are produced from olives that are stored and then left to ripen for 2 to 8 days after harvesting under appropriate, controlled conditions prior to extraction. They thus offer notes of cocoa, mushrooms, vanilla and candied fruit, without any bitterness, which will pair very well with this dish of tautennes.
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.
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