Calamaretti • Sweet potato • Red pepper • Salicornia

Six years ago, around this time, my hubby and I visited NYC. Newlywed. On honeymoon. We treated ourselves to Eleven Madison Park – the No. 1 in The World’s 50 Best Restaurants. I very much loved Daniel Humm’s idea (he’s Swiss by the way) of indicating the main ingredients of his courses, rather than revealing the entire composition. As an homage to him, I call this dish “Calamaretti • Sweet potato • Red pepper • Salicornia”.

Red pepper sugo served in steamed white onions: Roast a red pepper. Blend it with passata, yellow onion, garlic, salt and pepper. Let simmer for at least an hour, preferably longer. Halve a white onion and boil it in a brew of white wine, salt, pepper, as well as dried thyme, rosemary and sage until the layers unfold.

Sweet potato mash: Boil a sweet potato in salted water until tender. Remove excess water and add some butter. Mash with a fork.

Sautéed salicornia: Sauté a handful of salicornia in butter. No added salt is needed.

Calamaretti: Fry the calamaretti (I used both the tail tube and the tentacles) in a hot pan. Season with fleur de sel.

Decorate the plate with edible flowers.

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