1 kg squid clean well, separate tentacles and body, remove eyes and beak, cut the tube into thick rings. Heat a pan with 6 tbsp. Villa Zottopera Olive Oil and fry for about 10 mins. Add 2 clove garlic, finely chopped as well as 5 small zucchini, cut into thin strips, 1 carrot, cut into thin strips, 1 stick celery, cut into thin strips sautée at medium-high heat for about 5 minutes - veggies should be still crunchy.
Remove pan from the stove, and season with 6 tbsp. Early Balsamic Vinegar, 1 dash salt and pepper and 4 sprigs fresh mint leaves mix well, if desired add some more olive oil.
mixed salad leaves arrange on plates, devide the warm squid salad on them and serve immediately with chiabatta bread with olives.
serves 4
