Adventure chef...Cooking tips from two latitudes
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Calamares and zucchini salad, red peppers cream.

Cut the calamares with a sharp knife in strings and the zucchini in tiny slices then steam using aromatic water. For the cream bake the sweet red peppers in oven, remove the skin then puree in blender with evo, fresh ginger, salt and pepper. Place the cream on the plate with the calamares and zucchini (previously dressed with citronette) . Garnish with green asparagus.

This entry was posted on Tuesday, December 9th, 2008 at 10:47 am and is filed under Parlando/Blogging. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

5 Responses to “Calamares and zucchini salad, red peppers cream.”

  1. Bea Says:
    December 9th, 2008 at 8:55 pm

    Questa bellissima la faccio subito!

  2. aynaku Says:
    January 26th, 2009 at 11:12 pm

    o geno,
    che vol dire aromayic water? ce mettemo l’acqua de colonia?
    regsrds from dorika
    take care

  3. adventure chef Says:
    January 27th, 2009 at 3:04 am

    Aromatic water in francee court buillon e cioe` fai bollire l`acqua con sedano, cipolla, prezzemolo o aromi a piacere l`acqua di colonia magari la usiamo per aromatizzare l`acqua del bide` !!! augh !rgds

  4. Nicole Caverta Says:
    February 15th, 2009 at 4:00 am

    It’s a shame I don’t live closer.

  5. CLARITA Says:
    February 19th, 2010 at 1:00 am

    Hey! Wonderful thought, but might this genuinely perform?

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