Why Marco Polo? Homage to the great Venetian who traveled all the way to China and back in the 13th century — 26 years, 15,000 miles. Can you imagine?
And when you consider that per capita squid consumption is highest in Mediterranean and east Asian countries, Marco Polo Squid makes even more sense.
As we discovered with International Sweetbreads, melding traditional Italian flavors with Asian dishes turns out to be that "It's so crazy, it just might work" scenario. Here we have pesto-dressed orzo (instead of rice — cute, right?) gussied up with that spring delicacy, white asparagus. The pasta sets the stage for a lovely-to-look-at, lushly flavored melange of tender squid, colorful vegetables and a deeply flavored, exquisitely balanced sweet and sour sauce.
I'm not going to knock fried calamari — far from it. But the subtle flavor of the squid is hard to detect underneath the crunchy breading, the squeeze of lemon and the dunk into marinara sauce. For some (myself included) Tabasco is mandatory as well. Safe to say the splendid squid here will be like no other your guests have experienced.
Making the carrot flowers is easy when your citrus zester has that extra blade (a canelle) intended for making longer curls of rind. Rösle makes a top of the line model ($23!) which I have and works fine, but the little baby I like handles better and was much less expensive. Unfortunately its only ID says "China" so I can't help you track it down. Just remember we're talking about a zester that makes decorative strips and curls, not the popular Microplane grater. Here's a video of making the carrot flowers.
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For the perfect circles of red pepper, an apple corer does the trick wonderfully.
