Chef Simone Rugiati's recepies
Creamed carrot with lemon squid
1 stick of celery
1 tablespoon bitter cocoa
400 g squid
1 clove garlic
2 tablespoons Polenghi lemon juice
Salt & pepper
Extra virgin olive oil
Peel the carrots, celery and onion and place them on a sheet of aluminium foil. Cook in the oven for about 1 hour. When ready, place blend everything to a creamy consistency, season with salt, pepper and extra virgin olive oil and keep warm.
Rinse the squid and toss them in a hot pan with a drizzle of extra virgin olive oil and the clove of garlic. Cook for only a few seconds, soften with lemon juice and remove from the heat.
Pour the creamed carrots on to a plate and then add a spoonful of squid and a dash of bitter cocoa.
other - Appetisers