Vegetable and parmesan stock to make 1 litre:
65 gr carrots cut in julienne strips
600gr fresh green beans, cut in strips
10 gr garlic, without the germ, in thin slices
1400 gr water
90 gr parmesan
Select very fresh squid with fat and remove any innards and skin. It is important to use it the same day. Cut into pieces. Place on a hot griddle with no oil or fat and brown on a single side. Slice into very fine strips and season with table salt, mushroom oil and Modena vinegar. It is important to season lightly and to drain and serve fast.
Vegetable and parmesan broth
Place the vegetables in a pan with the water, cover and bring to the boil. Cook for 45 minutes, then strain and season. Place 1 litre broth in a pan with the parmesan. Bring to the boil. Leave to infuse for 5 minutes, then blend, strain through a fine strainer and season.
Place the dressed squid in a dish, sprinkle with the hot vegetable and parmesan broth and place a few leaves of water mint in between the squid strips.