19 March 2019

Squid carbonara


(Per 2 persons) Cut the sacs of 2 squid into strips, like pasta. Bring 200 gr creme fraiche or cream to the boil and add 100 grated parmesan and a finely cut clove of garlic,  to make a thick, creamy sauce.

Fry some Serano ham crispy in a dry pan.

Wok the squid 'pasta' and the tentacles 1 min.

Add sauce and some parsley

Serve as shown, with an egg yolk on top.

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