Chef, Ristorante Dega, Genova

Andrea de Galleani, owner and chef of the Genoa restaurant, Dega, in the heart of the residential area of Carignano, revisits traditional Ligurian dishes by proposing them in a contemporary style, combining flavours and playing with their contrasts.

Raw squid with orange fennel

Ingredients

• 1 squid, cleaned, approx. 80/100 g (previously blast chilled and regenerated in salted water)
• 1/2 fennel
• 1 orange
• 20 ml Santagata extra virgin olive oil
• Toasted pistachio nuts to taste
• Salt and pepper to taste

Method

Finely cut the squid into thin striped and season in a bowl with a tablespoon of Santagata extra virgin olive oil.
Finely slice the fennel and season with a tablespoon of Santagata extra virgin olive oil emulsified with 1/2 tablespoon of orange juice, salt and pepper.
Place the fennel on a plate a lay the julienne squid on top. Dress with toasted grains of pistachio and peeled orange segments.
An extra drop of extra virgin olive oil can be a final touch.

These recipes are taken from chapter 6 of the book “An Olive Oil Family” written by Cristina e Federico Santagata on the occasion of the 110 years of their company and pubblished by Olio Officina Edizioni.