Trombetta Squash and Squid Cream

Name: Trombetta Squash and Squid Cream
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: Crookneck squash 3 ¾ cups; Fresh scallion 2.1 oz; Water 1.9 cups; Extra virgin olive oil to taste; Fine salt to taste; Calamari (squid) 1.1 lbs; Garlic 1 clove; Lemon peel 1; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Oregano fresh to taste

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146

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 146
Carbohydrates g 4.1
of which sugars g 3.9
Protein g 12.1
Fats g 9
of which saturated fat g 1.8
Fiber g 2.1
Cholesterol mg 52
Sodium mg 548

Difficulty: Average
Prep time: 20 min
Cook time: 25 min
Serving: 4
Cost: Average

PRESENTATION

Trombetta zucchini cream with calamari—such a mouthful, right?—is something you'll definitely find on a summer table in Liguria. It just begs for attention, really. So, here’s the deal: the trombetta zucchini cream is the real star here. Made from this unique zucchini variety called zucchine trombetta, it's known along the Ligurian coast for its slender, curved shape and bright color. Really, it’s celebrated for its delicate yet intense flavor. It’s a bit sweet and aromatic—which makes it special. Ligurians totally love using trombetta squash in everything from fritters to soups. But turning it into a creamy base for calamari? That's how you really showcase its best side.

This cream is silky and moist, almost like a summer soup. But let’s be real, it’s richer and more distinct than your usual zucchini dishes. In this zucchini and calamari dish, the seafood really shines. The calamari? Tender and sautéed quickly to keep them juicy and a little crispy at the edges. Locals know how the mellow sweetness of the zucchini matches perfectly with the slight tang of the calamari. Honestly, it's a balance that's hard to rival.

This calamari recipe is right up there with those light, refined Italian seafood dishes. Plus, it’s got that Ligurian twist—focused on the freshest ingredients from land and sea. If you're into trombetta squash recipes or just want a Mediterranean take on summer squash soup, this dish is something else. It’s colorful and kind of unexpected. Perfect for impressing guests or just treating yourself to a taste of northern Italy when zucchini season rolls around. So, next time you're planning a summer meal, give this a try. It captures the heart of Ligurian culinary tradition, for real.

INGREDIENTS

146

Calories per serving

Crookneck squash 3 ¾ cups (500 g)

Fresh scallion 2.1 oz (60 g)

Water 1.9 cups (450 g)

Extra virgin olive oil to taste

Fine salt to taste

for the squid: Calamari (squid) 1.1 lbs (500 g); Garlic 1 clove; Lemon peel 1; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

for garnish: Oregano to taste - fresh

Preparation

How to prepare Trombetta Squash and Squid Cream

To prepare the trombetta squash and squid cream, first clean the spring onion and slice it into rings 1. Then wash the trombetta squashes and slice them into rings as well 2. At this point, pour a drizzle of oil into a saucepan, add the spring onion 3

and let it soften for a few minutes over medium heat 4. Add the squashes 5, mix everything 6,

add the water 7, season with salt 8, cover with a lid 9, and let it cook gently for 20 minutes 9.

In the meantime, clean the squid. Pull the head away from the mantle 10 and remove the cartilage quill from it 11. Thoroughly wash the mantle under water and remove the insides with your hands 12.

Then remove the outer skin by making a small incision with a knife and pulling it away with the knife tip 13. Take the tentacles you set aside and separate them from the head by cutting just below the eyes with a small knife 14. Remove the central beak by pushing it with your hands and divide the tentacles in half. Then cut the mantle into rings about 3/4 inch thick 15.

Pour a drizzle of oil into a saucepan, add the peeled garlic clove 16 and let it brown. Pour in the squid and increase the heat 17, add salt 18

and cook for 4-5 minutes. Remove the garlic 19 and set aside 20. At this point, the squashes will be cooked 21,

blend them with an immersion blender 22 until you obtain a smooth cream 23. Then transfer some of it onto a plate 24,

place the squid on top 25, garnish with lemon zest 26, decorate with a small oregano leaf 27 and serve.

Storage

The trombetta squash and squid cream can be stored in the refrigerator for 2-3 days. The cream alone can also be frozen.

Advice

Instead of squid, you can use shrimp or monkfish cubes.

If you don't like fish, you can use smoked bacon or strips of sautéed prosciutto instead.

For the translation of some texts, artificial intelligence tools may have been used.