Denis Martin
Turnips with sheep yogurt mousse and nasturtian leavesby Christian Puglisi
Dall'Italia Sempre più viaggi di gusto! Cosa ci ha spiegato il Rapporto sul Turismo Enogastronomico Italiano 2023
For 4 people 300 g of linguine 500 g of squid Extra virgin olive oil 2 cloves of garlic Mint Chili pepper Salt Pepper
Clean the squid and set the innards to one side. Gently fry the fifth quarter of the squid in a pan with garlic, oil and chili for a few minutes, with the addition of a ladle of water. Filter the juice. Cook the linguine and when half cooked, add them to the filtered juice. Add the chopped mint when cooked. Serve.
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