Chef Brian Pennacchia
Touch of Venice, Cutchogue
Polenta dusted calamari, mixed greens, peppers, peppadews, tomatoes, Parmigiano Reggiano, citrus, truffle oil vinaigrette.
For this salad, Pennacchia uses a mix of fresh local lettuces, usually frisee, green gem, red gem, baby romaine, and some Italian radicchio. Premium calamari is coated in fine polenta and fried crispy. Cherry tomatoes, fresh orange bell peppers, and sweet and spicy peppadews are added. The salad is then tossed in a citrus, olive oil dressing with a touch of truffle oil and finished with shavings of Parmigiano Reggiano.
This dish was created many years ago. “We didn’t want to just offer a plate of fried calamari and we were looking for a lighter dish that features fresh colorful vegetables. And around that time we were introduced to the exotic ingredient of truffle oil. It just all came together; it’s the perfect summer dish to enjoy on our patio with friends. This dish is a party, so we serve it in a platter size for 2 to 3 people,” says Pennacchia.
Pairs well with…
Any local crisp sauvignon blanc goes well with this dish.