This recipe is very special and tasty, indicated to impress your guests. Courgettes are in fact finely cut as to make fake noodles in the pot and give the feeling of being pasta. The dish is very tasty and fresh, and in summer it can be allowed to rest in the fridge to give more freshness to the course, which already enjoys the acidity of the lemon.
The recipe is also made with a lot of nutritious ingredients, thanks to cheese, the zucchini and squids. The dish is very suitable both as first light, than as the second tasty course, while in the great lunches based on fish, in moderate portions, can be a valuable appetizer for the first courses as always with substantial shellfish or combined with pasta shells.
The most suitable wine for pairing is a white or slightly fruity or citrusy, citrine and sea. A Ligurian Vermentino seems the most appropriate.
| Prep Time | 40 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 300 g Calamari (squids)
- 300 g zucchini (courgettes)
- 1 lemon
- 50 ml white wine
- 50 g Parmesan cheese
- 1 clove garlic
- 1 pinch salt
- 1 sprinkle Black pepper
- 5 tbsn olive oil extra virgin
Ingredients
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Instructions
- Wash the vegetables (1). Then remove the ends (2) and start to cut into very fine slices (3) along the length, using a potato peeler or a vegetables cutter to make them like a la julienne. If the slices are too thick, cut into two or three parts along the length, trying to get a kind of noodles, since the effect in the plate must be precisely that of the pasta. Then place the slices on a large platter and top, keeping them well separated from each other.
- Then proceed to the preparation of squid. Wash them well and then cut off the tentacles (4) that you will use for another recipe because it does not serve in this. If your fisherman did not clean the squid, remove the beak and cartilage, using a knife, and then started to cut the head in thin ring (5). Once finished put everything in a bowl (6).
- Now pour three tablespoons of extra virgin olive oil (7) in a pan, add the garlic not peeled (8) and then turn on the flame to warm up before add the cut squids (9) to fry, stirring well with the wooden spoon.
- Then season lightly the salt on the squids (10). Do not overdo it, and let go for about ten minutes, until they have expelled all the water, and then put to evaporate the wine (11) on top of the fish. Mix well (12) and cook for another 20 minutes before turning off the fire, stirring constantly and letting slightly dry the sauce on the bottom.
- Meanwhile that squids are cooking, start to cook the zucchini slices, put on the fire a large pan with a little oil (13), just enough to prevent them from sticking or burning. Once very hot put the zucchini slices to be seared one minute per side (14) and take out from the pan to put them on a flat plate (15) very large. Blanch all the zucchini without making them fry.
- Once you have seared all the zucchini, salt lightly (16), and sprinkle with black pepper (17) fresh ground. Finally pour a drizzle of extra virgin olive oil (18) raw, to keep them separate and mix well. Let rest half an hour.
- Then prepare the sauce for the calamari. Grated the lemon zest (19) and put it aside, then squeeze the lemon (20) with the juicer, remove the seeds and keep the juice, and finally take the Parmesan and cut into slivers (21). Put everything aside.
- Once cooked squid put them in a bowl, then add the lemon juice (22), sprinkle with freshly ground black pepper and the grated lemon peel, add part of Parmesan (23) and finally pour a drizzle of extra virgin olive oil (24). Then let it rest for half an hour (in the fridge in case of very hot days).
- Once refreshed, resume the ingredients. With a fork make the rolls with zucchini slices, as if they were noodles, and place three rolls per plate (25). Then top over a little bit of squid (26) and finally sprinkle everything with Parmesan (27). Then pour over a little bit of sauce in the bottom of the calamari. Serve on the table, accompanying with a good fruity white wine. In summer you can put in refrigerator to give more freshness to the dish.
