List of Ingredients
- 1 LB 8 OZ of zucchine trombetta (also called Albenga squash or crookneck squash)
- 11 OZ. of cuttlefish, cleaned
- 9 OZ. of potatoes
- 5 OZ. of onion
- Lemon
- Thyme
- Garlic
- Sage
- Marjoram
- Rosemary
- Dry white wine
- Paprika
- Salt
- Extra-virgin olive oil
Method
To make crema di zucchine trombetta con seppie, first peel the potatoes and cut them into quarters. Coarsely chop the onion and brown in a cast-iron pan with a tablespoon of extra- virgin olive oil for a few minutes.
Peel half of the zucchini and keep the skins. Dice and add them to the onion with some salt. After cooking for a few minutes, add the potatoes and stir to combine.
Cook for a few more minutes, cover with water and cook for 30 minutes. Blend all these ingredients for a creamy soup consistency. Then add the zucchini peels and blend once more with 2 tablespoons of oil until you have an emulsified and almost frothy cream.
Dry the cuttlefish and cut into thin strips lengthwise (3-4 mm). Blanch the tentacles for 5-6 minutes.
Infuse 1 clove of crushed garlic in a pan with a veil of extra-virgin olive oil, marjoram, thyme, rosemary and sage. As soon as it starts to fry, remove the garlic and the herbs and roast the cuttlefish strips for 30 seconds over high heat with a pinch of salt.
Then sprinkle with white wine, let it evaporate for a few seconds and sprinkle with paprika. Cook for a few more seconds. Serve the zucchini soup with the cuttlefish, grated lemon peel, thyme leaves and a few drops of oil.