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Calamari with Peas and Salty Torrone

BY PEPPE GUIDA - The chef’s revisitation of an ancient fishermen’s recipe, typical of sailor villages of the coast: calamari tagliatelle, pureed peas and salty almond sauce that gives life to an amazing dish.

How to prepare



  • Pour water in a pot and let it boil. Once boiled, reduce to low heat and place the green pea cream inside for 5 minutes (in the packaging).
  • Remove the calamari from the bag and dry them on a paper towel. Mix the calamari with the breadcrumbs in a bowl, using your hands or a fork. Pan-fry the mixture for 1 minute in a pan with two tablespoons of olive oil over medium heat. Stir regularly until crispy. Take the mixture out of the pan and carefully let it dry on a paper towel and add a pinch of salt.
  • Take the green pea cream out of the hot water and place the green pea cream in the centre of a plate and flatten it out using a spoon. Place the pan-fried calamari on top.
  • Cut the lemon juice pipette and drizzle over the calamari.
  • Drizzle with almond sauce and garnish with mint leaves and peashoots.

    Calamari, green pea cream, almond sauce, breadcrumbs, mint leaves and pea shoots, lemon juice.


    2 spoons, scissors, kitchen tweezers, pot (for hot water), paper towel, bowl, frying pan.


    Small plate.


    10 minutes.


    Crustaceans, nuts (almonds), barley (gluten), kamut (gluten), oats (gluten), rye (gluten), spelt (gluten), wheat (gluten), soybean, fish. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.

    Good to know

    Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.

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