ENG
 
ITA
 
DEU
 
FRE
 
 
 
 

 

 
TASTE THE RECIPE

Cream of zucchini with squid, mussels, crispy bacon, lemon zest and green Pesto

 
TIME

50'
DIFFICULTY
Chef
Easy
 
 
RECOMMENDED PRODUCT


 
 
INGREDIENTS

For the soup
Zucchini - 500 g
Onion - ½
Extra Virgin Olive Oil - 30 g
Salt - 1 pinch
Vegetable stock - 500 ml

For the squid preparation
Squid - 500 g
Extra Virgin Olive Oil - as necessary
Salt - as necessary
Black pepper - as necessary

For the preparation of the bacon
Bacon - 4 thick cut slices

For the mussels preparation 
Mussels - 250 g
Extra Virgin Olive Oil - 1 tablespoon
Garlic - 1 clove
Cherry tomatoes - 2

To complete
Lemon - 1
Pesto Gourmet non pasteurized CLAS

PROCEDURE

Wash the zucchini and cut them into pieces.
In a pan cook the onion sliced in oil. Add the zucchini, add a pinch of salt and cover with vegetable broth. Cook for about twenty minutes. When ready, transfer to a blender and blend until the mixture is smooth and homogeneous.
In another pot cook the mussels until they open with little olive oil, garlic and cherry tomatoes cut in half.
Cut the bacon in  thin slices. Warm a pan on the heat and, when hot, add the bacon over a high heat, stirring frequently until it becomes crispy. Remove from the heat and keep warm.
In the same pan, cook the squid for a few moments  (cut into rings) with olive oil salt and pepper.



DISH PREPARATION

Place the cream of zucchini at the base of a shallow dish.
Arrange the squid rings in the centre. Add the crispy bacon and lemon zest.
Decorate the plate with the mussels and the Pesto Gourmet non pasteurized CLAS.
Finally season with little olive oil.

 

TIP: add croutons if you wish.


TASTE WITH
Collio Istrian Malvasia (still white wine)
 

 

 
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