Ingredients for 4 persons:


  • 12 Squids
  • 1  Red Turnip
  • 1 Onion
  • 1/2 Carrot
  • 1/2 Stick of Celery
  • 3 dl Dairy cream
  • 1 Medium leek
  • 1 Glass of dry white wine
  • 1 Spoon of butter
  • Salt




Clean and wash squids and pink skin.
Boil them for about 30 minutes in hot water with celery, carrot and onion for.
Keep apart the cooking water.In a large saucepan, place some butter and fine minced leek and let it brown it for some minutes at moderate flame.
Add a glass of dry White wine and let it simmer for a while.
Add dairy cream and 3dl of squid cooking water and let it thicken for a couple of minutes.In the meanwhile, cut the red turnip into thin slices and place it on a dish.
In the center, place the squids and cover them with the leek sauce cream.Serve it hot.


To match with: Caljce Chardonnay Rubicone IGT


Recipe released by:


Trattoria Papa Re
P.zza dell’Unità, 6
Bologna – Italy


Ristorante Papa Re – Tripadvisor

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