Calamari, Cream Of Taggiasca Olives And Pecorino Cheese, With Hazelnut Ice Cream

Cream Of Pecorino and Patè of Taggiasche Olives Step 1: Blend all the ingredients together and bring to boil in a pan.

Hazelnut Ice Cream Step 1: Blend 200g of milk and 215g Gelato Damare Pro Gelato Ice Cream Base Mix. Step 2: Add the mixture to a saucepan and heat gently to 80°C. Constantly stirring with a whisk. Step 3: Continue to simmer for 5 minutes. Step 4: Remove the mixture from the heat. Step 5: Add the remaining 374g of milk and 210g of fresh cream to the previous mix. Blend for 2 minutes all together. Step 6: Put the mixture in a sealed container and refrigerate for 24 hours. Step 7: Put the mix in the batch freezer or Ice Cream machine.

Calamari Step 1: Using either a wok or frying pan. Heat approx 50ml of olive oil on high heat. Step 2: Add Calamari and cook for 30 seconds on high heat whilst constantly stirring.

Preparation Step 1: Arrange the pecorino and olive sauce on the bottom. Step 2: Place the Calamari to the side. Step 3: Add the Hazelnut Ice Cream. Step 4: Add garnish if you wish. In this recipe we added puffed rice and sprouts.