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Recipes

Cabbage Tagliatelle with Sautéed Squid - by Olivier Sanchez

19/3/2022

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This recipe is ideal when time is not on your side. You can either use a regular sautéed pan or a wok. 

Serves: 4 servings
Prep time: 10 minutes
Cooking time: 15 minutes
Recipe:
  • 500 g baby squid (cleaned, fresh/frozen) 
  • 80 g shiitake mushrooms
  • 6 tbsp coconut aminos
  • 6 garlic cloves (crushed)
  • 2 medium courgettes (in paysanne)
  • 1 pointed cabbage
  • 1 red onion (brunoised)
  • 1 banana shallot (brunoised)
  • ½ small bunch dill (chopped)

  1. Prepare the squid. Make sure it is cleaned and thoroughly thawed (if using frozen). Remove the long tentacles and the beak-like mouth, pull the head from the body and remove the hard bone-like part. Cut the squid in half and scrape the inside if necessary and using the sharp tip of the knife blade, make little incisions diagonally, in a criss-cross manner. Set aside. 
  2. Melt the chopped onion and shallot over low heat, lid-on for about 5–10 minutes. 
  3. Increase heat to medium-high and colour all sides of the courgettes pieces for 10 minutes. Add the shiitake and fry for another 5 minutes. 
  4. Pour the liquid aminos and using the steam cook the squid and the sliced cabbage for 5 minutes. Make sure it is thoroughly cooked. 
  5. Serve immediately. 
  6. N.B. The recipe is also ideal for ramen or Thai curry-like soup.

To learn to cut vegetables into a Paysanne, visit: https://www.exquisiteprivatechef.co.uk/its-all-about-food/paysanne
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  • Home
  • Clinic Services
    • Nutritional Therapy
    • Testing
    • UTI Support
    • Group Programmes
    • Children's Nutritional Therapy
    • Fertility and Nutritional Therapy
    • Infant Reflux
    • Testimonials
    • Corporate
    • Podcast
    • Living Matrix
  • Meet the Team
    • Cancellation Policy
    • Ethics >
      • Privacy Notice
      • Cookie Policy
  • Courses & Workshops
    • Workshop
    • Membership Community
  • Blog & Podcast
    • Recipes
    • Podcast
  • Contact Us