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Easy Cooking: Pumpkin cannelloni with squid in its ink and extra virgin olive oil caviar

We bring you a new recipe that you are going to love: Pumpkin cannelloni with baby squid in its own ink and La Chinata extra virgin olive oil caviar. It is an easy cooking recipe that you will undoubtedly add to your list of quick and easy recipes for those days when we do not have much time to cook but do not want to give up a healthy and balanced diet. Also, we do not need many ingredients, in fact it is made with three ingredients and the result will surprise you: Take note!




  1. Peel the pumpkin, removing the part with seeds with a mandolin, cut very thin slices and blanch them for 10 minutes in boiling salted water.
  2. Once bleached, we will transfer them to a bowl with water and ice to refresh. These sheets will serve to form our cannelloni.
  3. We open the can of baby squid in its ink and chop it up to fill the pumpkin cannelloni, keeping its ink for later sauce.
  4. As a tip, for a perfect presentation of this dish, we will add a few pearls of Extra Virgin olive oil and the squid sauce that we had reserved.


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