Squid, Funghi & Mash

Had this at Eden Too in Santa Margherita. This is just a guess, pending chef Roberto's reply to my email.

baby squid

maris piper potato

best quality forest mushroom

parsley

chives

maldon sea salt

red wine vinegar

lemon

EVOO

ground black pepper

1. make Robuchon-type mash replacing butter with nutty olive oil, keep warm
2. slice squid very thinly
3. slice mushrooms very thinly
4. saute squid very quickly in EVOO, salt & pepper, keep warm
5. while squid is cooking, flash fry mushrooms with the minimum of oil so that they brown slightly in the pan, season with salt and pepper, chives and parsley
6. to serve, put a tablespoon of potato on a small plate
7. season mushrooms with a tiny bit of vinegar and put a few on the plate
8. add a squeeze of lemon to the squid, scatter a few slices of squid on top and serve