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Main dishes

Creamed pumpkin served with seared baby squid, wild fennel and toasted hazelnuts

Total time required
20 mins preparation
Difficulty
Low

Ingredients | Serves 1

  • 50 g
    ROBO Crema di Zucca (Cream of Pumpkin sauce)
  • 15 g
    ROBO Armonia di Finocchietto Selvatico dell’Etna (Etna Wild Fennel Sauce)
  • 150 g
    Fresh squid
  • 2 g
    Lemon
  • 3 g
    Extra virgin olive oil
  • 1 g
    Marjoram
  • 1 g
    Dill
  • 1 g 
    Garlic
  • 16 g
    Hazelnuts
  • a.r.
    Salt
  • q.b. a.r.
    Pepper

Preparation method

  1. Cut the squid lengthwise and make diagonal cuts in both directions. Marinate them in oil, salt, pepper, marjoram and lemon.
    Heat up the Cream of Pumpkin sauce, adding a little vegetable stock if necessary. Sear the squid with a clove of garlic and marjoram.
    Remove from the heat and season with the Armonia di Finocchietto Selvatico (Etna Wild Fennel sauce).
    Spoon the Cream of Pumpkin sauce onto the serving dish and top with the seared squid. Garnish with toasted hazelnuts and dill.

Prepared with ROBO products

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Robo 1938

Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY

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