Clean the squid, cut them in half and make diagonal cuts from top to bottom; marinate them with oil, parsley, an unpeeled garlic clove, salt, pepper and lemon zest for about 2 hours. Cook the potatoes in salted water until they are cooked until they are just cooked; allow them to cool and then peel them. Blanch the tomatoes and dice them (concasse-style). Clean the broad beans and blanch them in plenty of salted water, drain and blast chill in water and ice. Shell the broad beans, put part of them in the blender and emulsify them with a little extra virgin olive oil until they are creamy. Cut the potatoes into rounds and sauté them in a saucepan with a little extra virgin olive oil, garlic and rosemary until golden brown. Quickly pan-fry the broad beans with the finely cut tomato concasse, oil and garlic; at the end of the cooking time, add the chopped sun-dried tomatoes and add salt to taste. In a hot frying pan, quickly sauté the squid until they are well browned. Then arrange them on the serving dish on top of the creamed broad beans and potatoes, garnishing with the broad beans and tomato side dish.
Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)