Calamari alla Griglia con Insalata di Pomodori e Cetrioli

Head Chef: Angelo Albera
Restaurant: Taberna Etrusca

Trim and wash courgettes – do not peel as you lose the colour and the fibre! Once dried, place them with the capers in a baking dish, tossed in 3 tablespoons of the olive oil. Season with salt & pepper.

Start by frying your bacon until crisp, if you are including it, in the olive oil. Then add the onion, garlic, thyme, carrots, celery and parsnip. Stir occasionally and cook until softened (approx 8-10 mins). Add the fine beans, greens, sugar snaps and hot stock. Season well with salt & pepper, then simmer for a further 5-10 minutes, ensuring the vegetables do not lose their bite. Stir in the fresh parsley and serve. Sprinkle on a generous serving of parmesan and tuck in.

Remove all sage, parsley and basil leaves from the stems and wash gently. Peel the garlic and shallots and chop finely. Add all your ingredients to the blender and blend gently on pulse mode.