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This ingenious squid Bolognese recipe from Pierre Koffmann was inspired by his travels, the chef says: "I was on a trip to Tarbes (South West France) when I discovered a dish called “Squid Carbonara”. I thought to myself if someone could make a carbonara from squid, why not a Bolognese. And so the idea for Squid Bolognese was born." It has become a signature starter on menus at The Berkeley.
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