Il Prato Fiorito | Viviana Varese

Ingredients for 4 persons

• 400 g shellfish (cuttlefish, squid, small squid)
• 1 potato
• 10 zucchini (only the green part)
• 1 clove of garlic
• Vegetable broth to taste
• 30 g extra virgin olive oil
• Aromatic herbs to taste
• Edible flowers to taste
• Salt to taste
• Maldon salt to taste
• Black pepper to taste

Procedure

Blanch the green part of the zucchini, cool in water and ice, pat dry. Sauté extra virgin olive oil and garlic and sauté zucchini. Blend by adding vegetable broth and adjusting salt and pepper. Emulsify with 10 grams of extra virgin olive oil.

Cut the potato into cubes and cook in a nonstick pan with 10 grams of extra virgin olive oil until crispy. Season with salt.

Blanch the shellfish in a nonstick skillet with a drizzle of extra virgin olive oil.

Sandra Ciciriello advises:

“In this dish we used molluscs, where cuttlefish, squid, squid and octopus are kings and queens of this infinite world. The cooking of these products should never be excessive because they are very rich in water, so the more we go to cook them, the harder they become.”

Dish composition

Place the warm zucchini cream on the plates, and start decorating the dish with herbs and flowers. Lay the shellfish on top and season with extra virgin olive oil and Maldon salt.

Photographs are by Brambilla Serrani