by patrizio_eccechina
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Ingredients
Preparation
Wash the Swiss chard and cut it into coarse pieces. In a saucepan, heat a drizzle of Extra Virgin Olive Oil and lightly sauté the minced garlic. Add the Swiss chard and cook over medium heat, covered, for approximately 4-5 minutes, until tender. Season with salt and pepper, then blend until a smooth cream is obtained. Clean the squid by separating the tentacles from the body, removing the beak and internal parts. Sear them over high heat with a drizzle of Extra Virgin Olive Oil until well browned and tender. Serve the Swiss chard cream hot, topped with the roasted squid.
Oil and flavor: perfect pairings for your recipes
To enhance the vegetable and marine components of this dish, a PDO Sardinia Extra Virgin Olive Oil has been selected, with a medium-intense fruity profile featuring pronounced herbaceous notes, almond, artichoke, and a hint of tomato. The bitterness and pungency, both of medium intensity, add character to the sweetness of the Swiss chard and the bold flavor of the roasted squid.
