Viviana Varese

Viviana Varese

Viviana Varese is a Michelin-starred Italian chef and one of the most influential figures in the contemporary culinary scene. Known for her innovative and inclusive cuisine, she has successfully combined creativity, sustainability, and social commitment in her work.

Ingredients for 4 servings

600g

of zucchini
1 bunch

of mint
to taste

vinegar
1 head

of garlic
to taste

salt
1l

vegetable oil
520g

squid
200g

cooking cream
130g

Ragusano cheese
30g

milk

Theme: Simplicity in the kitchen

Cooked for us – Squid with zucchini cream and ragusano cheese fondue

Theme: Simplicity in the kitchen

Preparation:

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.
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.
For the squid: Cut the squid into thin strips, season with salt and olive oil, and cook in a pan or on the grill.

Plating:

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.