Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 20 minuti |
Ingredients
| 500 g | calamari rings |
| 3 | cucumbers |
| q.b. | extra virgin olive oil |
| q.b. | lemon juice |
| q.b. | salt |
| q.b. | ground white pepper |
| 100 g | low-fat white yogurt |
| some rametti | of fennel |
Preparation
- Blanch the squid in boiling water until cooked.
- Wash and cut the cucumbers into strips and the fennel into small pieces.
- In a bowl, add the Sterilgarda low-fat plain yogurt, extra virgin olive oil, lemon juice and salt and pepper to taste.
- Mix until desired consistency is achieved.
- Cut the squid into strips and mix them with cucumbers and fennel, adding a little salt to taste.
- Season with the resulting sauce and the fennel sprigs.
Wash 1 bunch of parsley, clean and chop finely, then break up the walnut kernels. Flatten the veal rump well into a slice after removing any fat and place ...
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