Ingredients

• 750 g trumpet zucchini
• 300 g clean cuttlefish
• 250 g potatoes
• 150 g onion
• lemon
• thyme
• garlic
• sage
• marjoram
• rosemary
• dry white wine
• paprika
• salt
• extra virgin olive oil

To prepare the zucchini cream trumpet with cuttlefish, peel the potatoes and cut them into pieces.
Cut the onion into coarse slices and brown them in a saucepan in a veil of extra virgin olive oil for a few minutes.
Peel half of the courgettes and keep the skins. Cut them all into pieces and add them to the onion; salt them and after a while add the potatoes, let them flavor for a few minutes, cover them flush with water and cook for 30 minutes.
whisk all in cream, then add the courgette skins and blend again with 2 tablespoons of oil until a well-emulsified and almost frothy cream is obtained.
dry the bags of cuttlefish and cut them into thin strips (3-4 mm) lengthwise. Blanch the tentacles for 5-6 minutes.
Flavor in a pan 1 clove of garlic crushed with a veil of extra virgin olive oil, marjoram, thyme, rosemary and sage; as soon as it starts to fry, remove the garlic and herbs and roast the cuttlefish strips for 30 seconds over a high heat with a pinch of salt; then sprinkle with white wine, let it evaporate in a few seconds, sprinkle with paprika and cook for a few more seconds.
serve cuttlefish cream, grated lemon zest, thyme leaves and a few drops of oil.