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.
Start by rinsing the asparagus. Cut them all to the same length and discard the woody, white part. Remove the tips from the entire stem, leaving the top ...
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