Masaki Sugisaki’s Cornish Squid ‘Bolognese’

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Japanese ingredients and techniques are given an Italian twist in this intriguing, light squid dish from Masaki Sugisaki. The squid 'pasta' is briefly cooked in an intense dashi, before being topped with a miso-rich tomato and squid sauce with peppercorns, shiso and bottarga each adding their own unique flavours. It's a wonderful, playful, light dish that's like nothing you've ever tasted before.
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4650 | Chefs | Cooking


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