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Pumpkin and carrot cream with cuttlefish and large clams

  • Orogel Pumpkin and carrots Verdurì (1 bag)
  • 24 large clams
  • 1 garlic clove
  • salt and pepper
  • 200 g cuttlefish strips
  • 1 rosemary sprig
  • extra virgin olive oil
  1. Prepare the Orogel Verdurì pumpkin and carrots according to pack instructions
  2. In a non-stick pan, with al title EVO brown the cuttlefish ribbons with salt and pepper.
  3. In a saucepan with a drizzle of oil, a garlic clove, salt and pepper let the large clams open.
  4. Serve in a soup plate the pumpkin and carrot cream, lay the sautéed cuttlefish ribbons and the large clams on it. Garnish with a rosemary sprig.
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