Drive away with green broad beans and ricotta
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Seared cuttlefish on cream of zucchini and fresh parsley.
ingredients
servings
4
Parsley
2 sprigs
Courgette
500 grams
Salt
to taste
Pepper
to taste
Cuttlefish
2 unit
Extra virgin olive oil
to taste
second courses from Italy
Seared cuttlefish on cream of zucchini and fresh parsley.
Seared cuttlefish on cream of zucchini and fresh parsley.
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A second course with all the taste of the sea inside, but also well balanced and tasty.
preparation
step 1
Clean the cuttlefish (if you are not so practical in this operation like me, let them clean directly from the fishmonger) cut into strips and cook for 2 minutes on each side in a hot pan with a little oil.
step 2
In the meantime, once the courgettes have been washed, cleaned and boiled, let them cool and with the help of an immersion blender reduce them to a consistency similar to the velvety.
step 3
Season with salt and pepper the cream of zucchini and lay it on the plate, above the cuttlefish cut into strips put a handful (small I recommend) of freshly chopped parsley.
