Preparation
Clean the squid and cut into small pieces, put them aside. Clean the artichokes well, removing the thicker outer leaves and peeling the stems until you get to the inner core, clear and tender, soak them in water acidulated with the juice of a lemon for five minutes, then cut the artichokes in half , from a half cut into 8 thin slices that you put aside and that will form the crispy part that we will add at the end, cut the rest, including the stems, into small pieces and put them aside. Preparation of the white ragout of squids and artichokes Clean and finely slice the shallots and place in a thick-bottomed stainless steel casserole with the garlic clove, 1 dl of extra virgin olive oil, three tablespoons of water, and a few coarse salt, cook over a moderate heat until the shallot has run out and the water has evaporated; at this point add the squid and cook over high heat until they change color and release their liquid, must be a very fast cooking, as soon as they seem cooked and semitransparent will have become white with small bright red spots, take a ramina and extract them from the pan putting them aside. Now add the artichokes cut into small pieces, lower the heat and let them stew for a long time, until the artichokes are cooked and soft, if necessary add a little boiling water. When the artichokes are ready, add the previously cooked squid, add salt and add a little extra virgin olive oil if needed, stir and mix the fire, this sauce is better if you can let it rest for at least an hour in so that the flavors blend well. Cooking pasta and preparing the crispy part While the sauce is resting put the water on the stove for the pasta you will salt when it comes to a boil, put more water in a separate saucepan, at the same time prepare an oven pan lined with parchment paper and put it aside, when the water in the saucepan reaches the boil dip for a few moments the slices of artichoke that we had prepared at the beginning, drain and place them on a plate on which you put a sheet of absorbent paper, cover with another sheet of paper absorbent but without pressure so that a certain amount of moisture is absorbed but the artichokes remain a little damp, put aside, take a small saucepan, pour extra virgin olive oil until there will be at least 2-3 fingers from the bottom and heat it on the fire. Cook the nests of Cupids B & W so that they remain al dente, drain and then quickly sauté them in the white sauce of squid and artichokes, formed 4 large nests with cooked and seasoned cupids, helping with a fork and a ladle, place them on the baking tray prepared in advance and place a few pieces of Mozzarella di Bufala PDO in the center of each nest, pass the nests to the oven grill so that the mozzarella melts. Meanwhile, flour the slices of artichokes and fry in extra-virgin olive oil until they become beautiful golden. Remove the nests from the oven and serve hot while inserting in the center of each two slices of crispy artichokes, a small sprinkling of pepper and a drizzle of extra virgin olive oil on the Mozzarella di Bufala DOP that will now be the heart of your B & W Cupids with ragout white of squid and artichoke, stringy heart of buffalo mozzarella DOP and crispy artichokes.
