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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
- Prepare the Orogel Verdurì pumpkin and carrots according to pack instructions
- In a non-stick pan, with al title EVO brown the cuttlefish ribbons with salt and pepper.
- In a saucepan with a drizzle of oil, a garlic clove, salt and pepper let the large clams open.
- 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.