Seared Calamari With Porcini Mushrooms In A Crock And Crunchy Pancetta

Preparation:

Preparation: Cut the squid into triangles and put them to drain. Cut the lower part of the cherry tomatoes, dip them first in boiling water for ten seconds and then in water and ice. Skin them. Cut the porcini mushroom into slices and the peeled cherry tomatoes into slices. Arrange everything in a boule together with the herbs and garlic. Cook the guanciale over low heat until you get a crunchy texture. Dry it on an absorbent sheet and let it cool. Place an earthenware pan in a preheated oven at 180 degrees for 10 minutes and in the meantime sear the squid on a plate (or in a pan with a little oil) and transfer them to the boule. Remove the crock from the oven and pour all the contents of the boule into it. Cover immediately and leave to rest for half a minute. Season with salt as the dish is made up, proceeding in layers. Arrange the crispy bacon on the finished dish. Finish with a drizzle of raw oil.