Chef Simone Rugiati's recepies

Creamed carrot with lemon squid


4 carrots
1 stick of celery
1 onion
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

Giancarlo Polenghi's recepies

Raw beef with truffle oil

Orange salad


Via Giovanni XXIII, 35
26865 S. Rocco al Porto (LO) – Italia

Tel: +39 (0) 377 569120

Fax: +39 (0) 377 569433

P.IVA IT03019740152

Visit our french website to:


Attach curriculum:

I have read and agree to the terms and conditions of privacy

Powered by Pro World Studio


Giancarlo Polenghi - Lemon specialists