Grilled squid with Romanesco broccoli and crispy polenta cubes

Grilled squid with Romanesco broccoli and crispy polenta cubes

przygotowanie

Clean the squid and score crosswise. Divide the Romanesco broccoli into florets and sweat in a pan with the oil, garlic and chilli. Fry the polenta cubes until crispy. Fry the squid in a pan for 30 seconds. Serve with the Romanesco broccoli and polenta cubes.

  • 1
  • 2

Serves 4:

  • 400 g squid
  • 200 g Romanesco broccoli
  • 100 g polenta
  • Maldon salt
  • 50 g extra virgin olive oil
  • 1 garlic clove
  • 1 chilli pepper

wyślij listę zakupów