for 4 (designed as a first course dish)
pound medium sized squid cut into rings
2 medium sized German Stripe tomatoes
4 small Vidalia onions
1/2 pound bacon slab cut into 1/4" dice
4 tablespoons basil (pistou) sauce
1 large yukon potato
6 basil leaves
Prepare the Vegetables:
the tomatoes -- Roast
the German Stripe tomato using the same manner
as other tomatoes... See How
to Roast Tomatoes
the Basil Sauce -- Prepare
the Basil sauce as shown ... How to prepare
basil sauce (pistou).
the potatoes twice the size of the bacon dice.
Parboil in salted water.
the bacon over medium flame to release fat that
will be used to saute the squid and parboiled
potatoes. After the bacon has released it's
fat set the bacon aside on a paper towel set
over a grating. Saute the potatoes and vidalia
onion in the released bacon fat. Then saute
the squid in the bacon fat quickly for 1 minute.
off all the fat from the pan and deglaze with
1/4 cut of Rose wine. Add the roasted heirloom
tomatoes, and basil sauce.
4 soup plates. Put the heirloom tomatoes and
basil sauce in each plate. Place on top some
bacon, potato and 1 vidalia onion. Arrange the
saute squid on top. Garnish with some basil
strips cut with a scissors and a few basil leaves
(see image above).
Pairing: Use the same Rose wine that you
use for the sauce.