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Squid Bolognese

A refined spiced Bolognese sauce based on mince made from squid tentacles and wings.

Creation by Tom Booton, The Grill by Tom Booton, The Dorchester Hotel, London, UK.

Makes 1 kilogram.

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Allergens and dietary requirements

  • Mollusks
  • Sulphite
  • Cow's milk
  • Lactose
  • Gluten
  • Soy
  • Pescetarian

Ingredients

300
g
squid, cleaned
1
fennel bulb, grated
1
carrot, grated
1
red onion, grated
1
clove
garlic, super finely chopped
4
sprigs
thyme, picked
2
red peppers, chopped, deseeded
250
g
red wine
50
g
Noilly Prat
20
g
tomato purée
400
g
peeled tomatoes
100
g
butter
20
g
soy sauce
20
g
Cabernet Sauvignon vinegar
as needed
capers
as needed
parsley
as needed
chive

Scale recipe

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