- 750 g trumpet courgettes
- 300 g cleaned cuttlefish
- 250 g potatoes
- 150 g onion
- dry white wine
- extra virgin olive oil
To prepare the trumpet courgette cream with cuttlefish, peel the potatoes and cut them into pieces.
Cut the onion into coarse slices and brown them in a saucepan in a veil of extra virgin olive oil for a few minutes.
Peeled thoroughly half the courgettes and keep the skins. Cut them all into pieces and add them to the onion; add salt and after a while add the potatoes, leave them to flavor for a few minutes, cover with water and cook for 30 minutes.
Blend all in cream, then add the zucchini peels and blend again with 2 tablespoons of oil until you get a well emulsified and almost foamy cream.
Dry the sacks of cuttlefish and cut them into thin strips (3-4 mm) lengthwise. Blanch the tentacles for 5-6 minutes.
Flavorful in a pan 1 clove of crushed garlic with a veil of extra virgin olive oil, marjoram, thyme, rosemary and sage; as soon as it starts to fry, remove the garlic and herbs and roast the cuttlefish strips for 30 seconds over high heat with a pinch of salt; then sprinkle with white wine, let it evaporate in a few seconds, sprinkle with paprika and cook for a few more seconds.
Serve the cuttlefish cream, grated lemon zest, thyme leaves and a few drops of oil.