INGREDIENTS

7g baby squid rings marinated (see below)
Confit tomato strips
Serrano ham cut into 10g slices
Extra fine haricots verts boiled and refreshed
Olive oil
Balsamic vinegar
Chives

For the squid marinade
Juice and zest of lemon
Olive oil
Garlic

For the tomato
Plum tomato blanched
Olive oil
Thyme
Salt and black pepper

METHOD

Chargrill cool and cut squid into 7mm rings.

To make the confit tomato strips skin and cut out the eye of tomato. Scoop out inside through bottom. Brush with oil thyme and good salt and pepper. Stand on a tray and dry overnight in the hotplate at 50ºC. Cut into strips.

For each portion wrap a slice of ham around three or four beans tossed in oil and balsamic vinegar with a strip of tomato confit. Hold together with a squid ring and decorate with chive leaves.

Maria Elia