- 1 green banana or plantain
- 500 g asparagus
- 100 g radicchio
- 200 g cleaned baby squid
- 1 clove of garlic
- chili pepper, to taste
- 1 anchovy fillet
- balsamic vinegar, to taste
- extra virgin olive oil, as needed
- pepper, to taste
Side dishes
Preparation time : 20 minutes
Difficulty :
Ingredients for 4
A simple but unusual and exotic salad to serve as a one-dish meal on hot summer days, for a light but bold meal.
Difficulty: easy
Cost: moderate
Preparation time: 20 minutes
Serve: 4
Method
Take a green banana or a plantain, cut it with a vegetable peeler and make strips of 2mm each. Fry them at 250° C in extra virgin olive oil.
Boil the asparagus in salted water.
Sear the radicchio briefly on a grill.
Sauté the baby squid in a frying pan with the garlic and chili pepper, add the anchovy fillet to give a boost to the dish. Once cooked, compose the dish: put the asparagus on a plate, place the squid on top and the seared radicchio and dress with a few drops of balsamic vinegar and extra virgin olive oil. Enjoy!
