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For the zucchini cream: Slice the zucchini into 1 cm rounds and fry in vegetable oil at a moderately low temperature to preserve their green color. Once fried, blend them with one garlic clove (previously roasted in foil in the oven at 180°C for 40 minutes) and 5–6 mint leaves until smooth. Season with salt to taste.
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For the fondue: Bring the cream and milk to a boil, then add chopped Ragusano cheese. Cook until fully melted and emulsified. Strain through a fine chinois.
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For the squid: Cut the squid into thin strips, season with salt and olive oil, and cook in a pan or on the grill.
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Start by spreading the zucchini cream and cheese fondue on the plate. Place the squid on top and finish with a touch of fresh mint cut into julienne strips.
