Squid Spaghetti with Zucchini Cream

Name: Squid Spaghetti with Zucchini Cream
Yield: Serves 4 servings
Ingredients: 3 zucchini; 1 small potato; 1 shallot; 6 squid (amount depends on size); Fresh herbs to taste (rosemary, thyme); 1 garlic clove; as needed Extra-virgin olive oil,; as needed Black pepper,; 1 red chili pepper; as needed Cognac,; as needed Fresh parsley,

Tony Mazzanobile @tonyliebt_kocht

Let’s keep the measurements in the kitchen, because when it comes to love, the perfect phrase is “without measure.”

Tony Mazzanobile @tonyliebt_kocht

Let’s keep the measurements in the kitchen, because when it comes to love, the perfect phrase is “without measure.”

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Ingredients

Serves 4 servings

For the zucchini cream:
3zucchini
1small potato
1shallot
6squid (amount depends on size)
Fresh herbs to taste (rosemary, thyme)
1garlic clove
as neededExtra-virgin olive oil,
as neededBlack pepper,
1red chili pepper
as neededCognac,
as neededFresh parsley,

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Steps

1

Peel the zucchini (but save the peel from 1 zucchini and cut it into pieces). In a skillet, add the shallot and the potato, thinly sliced. Sauté until fragrant, then add the diced zucchini flesh, just under 1 cup water (about 200 ml), and salt. Cover and cook over low heat until everything is soft.
2

In a small saucepan of boiling salted water, cook the pieces of zucchini peel for 5 minutes. Cool them quickly in ice water or under cold running water to keep the color bright. Blend the peel together with the cooked zucchini and potato, drizzling in olive oil, until you get a smooth, creamy texture. Adjust the thickness with water or broth as needed. Season with salt to taste.
3

Clean the squid, removing the outer skin. Pat dry, then season with salt, pepper, olive oil, fresh herbs (rosemary and thyme), and the red chili pepper. Mix well. Heat a skillet, then add the seasoned squid without any extra fat. Sauté over high heat, then add a splash of cognac. Cook for just 3-4 minutes—any longer and they’ll get tough. Slice the squid lengthwise into strips like spaghetti.
4

Add the zucchini cream and finely chopped parsley to the squid. Mix well, then plate, adding a bit more cream and drizzling some of the squid’s cooking juices on top. (To make the sauce, add a few tablespoons of broth to the pan you cooked the squid in and scrape up any browned bits.)