Trombetta Zucchini Cream and Squid

The trombetta zucchini cream and squid is a delicate and refined dish combining the sweet taste of zucchini with the sea flavor of squid. Here’s what you need and how to prepare it.

Ingredients

• Trombetta zucchini, 500 g
• Fresh squid, 300 g
• Garlic, 1 clove
• White onion, 1 small
• Extra virgin olive oil, as needed
• Vegetable broth, about 750 ml
• Salt and pepper, as needed
• Fresh parsley, for garnish
• Homemade bread, to accompany

Preparation

1. Start by cleaning the trombetta zucchini: wash them under running water and cut them into not too thick rings.
2. Clean the squid by removing the insides and outer skin, then cut them into rings or strips.
3. Finely chop the onion and sauté in a pot with a drizzle of extra virgin olive oil and the garlic. Once the onion is golden, add the zucchini and let them flavor for a few minutes.
4. Add the vegetable broth until it covers the zucchini and bring to a boil. Cook over medium heat for about 20 minutes or until the zucchini are soft.
5. Meanwhile, in a separate pan, sauté the squid with a drizzle of oil and a pinch of salt for a few minutes until golden brown. Set them aside.
6. Remove the garlic from the pot and blend the zucchini with an immersion mixer until you get a smooth and homogeneous cream. If necessary, season with salt and pepper.
7. Serve the zucchini cream in bowls, add the sautéed squid on top and garnish with chopped fresh parsley.
8. Accompany everything with slices of toasted or grilled homemade bread.

Curiosity

The trombetta zucchini is a particular variety of zucchini that is characterized by its sweet and delicate flavor and a crunchy consistency. They are ideal for preparations such as creams and velvety soups since they confer a creamy consistency without the need to add potatoes or other thickeners.