- ⏲️ Prep time: 15 min
- 🍳 Cook time: 25 min
- 🍽️ Servings: 2-3
Ingredients
- 1 small squid (weight unknown)
- 1 clove of garlic
- 3 spring onions
- Coconut oil for frying
- Salt to taste (non iodized)
- Courgette (zucchini)
- Pecorino Romano cheese, shredded (animal rennet)
- Potatoes
- Fresh parsley leaves
- Honey
- 1 lemon
- 1 lime
Directions
- Thinly dice garlic and spring onions.
- Heat coconut oil in a pan, add garlic, spring onions, and a pinch of salt. Sauté until softened.
- Add diced courgette to the pan. Cook until softened.
- Increase heat, add squid to the pan. Be cautious not to overcook; squid becomes rubbery if cooked for too long.
- Meanwhile, dice potatoes and boil in salted water until fork-tender.
- Thinly slice courgette and place on parchment paper. Sprinkle with salt and shredded Pecorino Romano. Bake until soft and cheese is melted.
- Prepare the dressing: finely chop parsley leaves and mix with salt, honey, juice of 1 lemon, and juice of 1 lime.
- Serve the peaty squid on a plate with boiled potatoes and courgette gratin. Drizzle the dressing over the dish.
Contribution
by Brazen Spirit
Original post