A recipe inspired by the finesse and elegance of Monfort Rosé Trentodoc.
Chef Nino Scarallo takes us to beautiful Naples, immersing us in the Mediterranean spirit of the city, with its authentic aromas and flavors. Palazzo Petrucci is a Michelin-starred restaurant in the heart of Naples, combining haute cuisine, Neapolitan tradition, and a refined gastronomic experience with a stunning sea view.

INGREDIENTS
SERVES 4
1 kg medium-sized squid
350 g fresh clams
To taste: seaweed (sea lettuce)
2 garlic cloves
To taste: parsley
To taste: peanut oil
To taste: extra virgin olive oil
To taste: flour
To taste: salt

Clean and gut the squid, open them and place them in a deep baking tray with a brine made of 2 liters of water and 100 grams of salt. Steam-cook for 12 minutes at a temperature of 65°C.
Once done, drain, dry, stack them one on top of the other, wrap in cling film, and place in a blast chiller at -20°C for about 2 hours.

Wash the seaweed, squeeze it well, coat it lightly in flour, and fry in hot seed oil.

In a large pan, gently sauté the garlic clove in extra virgin olive oil. When the oil is hot, add the clams and a ladle of hot water. Allow them to open, removing each one as it does to keep them juicy in their own liquor. Shell them, leaving four in their shells for presentation.

Slice the squid lengthwise using a slicer to 1.5 mm thickness, season with a drizzle of extra virgin olive oil. Form four nests, sprinkle with crumbled fried seaweed, and bake for 3 minutes.

To serve, place the squid in a deep plate, top with the clams, a sprig of parsley, and finish with a drizzle of extra virgin olive oil.