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28 March 2014
ricetta crème brulée di zucca
snaidero_1

PUMPKIN CRÈME BRULEE AND STUFFED SQUID WITH CHEESE AND SPINACH

The contrast of the sweet pumpkin crème brulee and the savory taste of stuffed squid are contrasts that make this a great, original and tasty dish to serve.

The squid is without a doubt one of the most respected and popular seafood to eat. The recipe is very easy and impressive, enhanced with the innovative cooking and textures involved.

INGREDIENTS:
300 g clean diced pumpkin
50 g of cream
​2 egg yolks
extra virgin olive oil
200 g squid
100 g ricotta
150 g of fresh spinach
2 slices of white bread
2 cloves of garlic
1 sprig of rosemary
salt and pepper

PREPARATION:
Cut the pumpkin into regular cubes and season with salt, pepper, olive oil and rosemary. Transfer everything steam for 30 minutes at 120 degrees. When cooked, blend the pumpkin and pass through sieve. Add cream and egg yolks and salt in necessary. Cook the washed spinach with steam mode at 100 degrees for 7 minutes. Squeeze and let them cool. Chop finely and add the ricotta. Add sale and pepper if necessary. Thoroughly clean the squid, eliminating the mouth, eyes and guts. Stuff with a mixture of spinach and ricotta by using a pastry bag. In a hot pan with oil and garlic, slightly toast the bread. Slightly burn the surface of the cream of pumpkin with a pastry torch. Serve with the squid and sprinkle the slides crisp bread.

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