This time, Brenden Darby and Luuk Hoffman prepare a delicious dish using local ingredients with Sammic equipment: lightly sautéed calamari with guindilla peppers, lemon emulsion, sous-vide cooked local vegetables and a reduction of leaks and tomatoes.
The following Sammic equipment has been used to prepare this tasty and colourful dish: a PV-400 Vitro-grill, a citrus juice extractor ECP, a cutter (combi) CK-301, a sous-vide cooker SVC-28, a vacuum packing machine SV-420S and an electric fryer FE-3.
Bon appétit!
