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Spring Squid and Black Pearl Balsamic Vinegar

Blog e Ricette

Squid, peas, pancetta piacentina and the “Black Pearl” balsamic vinegar. High density, delicate acidity and aromatic aftertaste are the main characteristics of the “Black Pearl” balsamic vinegar. It is the perfect balancing ingredient for this sweet and savory recipe.

Cooking time: 45 min

Ingredients for 2 portions:

  • 1 Fresh Squid
  • 200 gr Peas
  • 2 Slices Pancetta Piacentina (5mm thick)
  • Lime, Salt, Oil, Rose Pepper to taste
  • 30 gr “Black Pearl” Balsamic Vinegar of Modena IGP by “La Vecchia Dispensa”.
  • Pearls with Balsamic Vinegar of Modena


Clean the squid paying particular attention to take out all the interiors.  Then cut the squid lengthwise and open it up. Put ½ l of water into a pan adding salt,  rose pepper and some lime. Bring to the boil and then dip the squid into the boiling water for 30 seconds. This time is going to be enough to cook the squid. Drain the water, and season the squid with salt, oil a bit of balsamic vinegar.

Peas cream:

Boil the peas for approximately 5 minutes into abundant salted water. Place the peas into cold water, then drain and blend them with a drizzle of olive oil until you obtain a creamy mixture. If you need, you can also add a bit of cold sparkling water, it will help you to obtain a better consistency. Season with salt and pepper.

Pancetta wafer:

Fry the pancetta slices delicately into a non-stick pan on both sides. Leave to drain onto a sheet of absorbent paper.

Compose the dish onto a serving plate, seasoning it with a drizzle of “Black Pearl” balsamic vinegar that equilibrates and contrasts the different ingredients of the recipe in an incredibly interesting way. Decorate the dish with a spoonful of our Pearls with Balsamic Vinegar!


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