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Infant\",serif}article:has(.sv-recipe-products) .sv-recipe-bottom .sv-recipe-link{background:transparent;border:0;border-bottom:1px solid #bba681;border-radius:0;color:#786448!important;padding:8px 0;min-width:0;min-height:0;width:auto}article:has(.sv-recipe-products) .sv-recipe-bottom .sv-recipe-link:hover{background:transparent;color:#242420!important}@media(max-width:767px){article:has(.sv-recipe-products) .sv-recipe-intro{font-size:14px;margin-bottom:28px}article:has(.sv-recipe-products) .sv-related-grid{gap:16px}article:has(.sv-recipe-products) .sv-related-card img{height:150px}article:has(.sv-recipe-products) .sv-related-card h3{font-size:22px}}article:has(.sv-recipe-products) .sv-product-group{width:100%;max-width:380px;margin-inline:auto}article:has(.sv-recipe-products) .sv-product-group>.sv-recipe-kicker,article:has(.sv-recipe-products) .sv-product-group>.sv-catalog-cta{text-align:center}article:has(.sv-recipe-products) .sv-recipe-intro{display:block;width:100%;max-width:760px;margin:0 auto 36px!important;text-align:center!important}article:has(.sv-recipe-products) .sv-recipe-bottom .sv-recipe-link{display:inline-flex;align-items:center;justify-content:center;background:#96763e!important;border:1px solid #96763e!important;border-radius:999px!important;color:#fff!important;padding:15px 28px!important;min-height:50px;min-width:210px;text-decoration:none!important}article:has(.sv-recipe-products) .sv-recipe-bottom .sv-recipe-link:hover{background:#806333!important;border-color:#806333!important;color:#fff!important}@media(max-width:767px){article:has(.sv-recipe-products) .sv-recipe-intro{margin-bottom:28px!important}}article:has(.sv-recipe-products) .sv-recipe-products{text-align:center}<\/style>\n<div class=\"sv-recipe-sample\">\n<p class=\"sv-recipe-intro\">Pan-seared squid with white truffle p\u00e2t\u00e9, served with pea pur\u00e9e and bottarga sauce. Fresh bianchetto truffle shavings finish this seafood main course, ready in 30 minutes.<\/p>\n<div class=\"sv-recipe-hero\">\n<figure class=\"sv-recipe-photo\"><img class=\"wp-image-1414\" src=\"https:\/\/savitar.it\/wp-content\/uploads\/2026\/11\/calamari-al-tartufo-con-salsa-bottarga-e-piselli-savitar.webp\" alt=\"Pan-seared squid with truffle, bottarga sauce and pea pur\u00e9e by Savitar\" width=\"2000\" height=\"1333\" decoding=\"async\" fetchpriority=\"high\" srcset=\"https:\/\/savitar.it\/wp-content\/uploads\/2026\/11\/calamari-al-tartufo-con-salsa-bottarga-e-piselli-savitar.webp 2000w, https:\/\/savitar.it\/wp-content\/uploads\/2026\/11\/calamari-al-tartufo-con-salsa-bottarga-e-piselli-savitar-1280x853.webp 1280w, https:\/\/savitar.it\/wp-content\/uploads\/2026\/11\/calamari-al-tartufo-con-salsa-bottarga-e-piselli-savitar-980x653.webp 980w, https:\/\/savitar.it\/wp-content\/uploads\/2026\/11\/calamari-al-tartufo-con-salsa-bottarga-e-piselli-savitar-480x320.webp 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) and (max-width: 980px) 980px, (min-width: 981px) and (max-width: 1280px) 1280px, (min-width: 1281px) 2000px, 100vw\" \/><\/figure>\n<div><span class=\"sv-recipe-category\">Main courses<\/span><\/p>\n<div class=\"sv-recipe-facts\">\n<div><span class=\"sv-fact-label\"><i class=\"sv-fact-icon sv-people\" aria-hidden=\"true\"><\/i>Servings<\/span><strong>Serves 4<\/strong><\/div>\n<div><span class=\"sv-fact-label\"><i class=\"sv-fact-icon sv-clock\" aria-hidden=\"true\"><\/i>Preparation<\/span><strong>30 minutes<\/strong><\/div>\n<\/div>\n<div class=\"sv-product-group\">\n<div class=\"sv-recipe-kicker\" style=\"margin-bottom:12px;\">Savitar Tartufi products<\/div>\n<div class=\"sv-recipe-products\">\n<h2>White truffle p\u00e2t\u00e9<\/h2>\n<h2>Fresh bianchetto truffle<\/h2>\n<\/div>\n<div class=\"sv-catalog-cta\"><a class=\"sv-recipe-link\" href=\"https:\/\/savitar.it\/en\/truffle-products-savitar\/\">EXPLORE THE CATALOGUE<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"sv-recipe-body\">\n<div>\n<h2>Ingredients<\/h2>\n<ul>\n<li><strong>30 g Savitar White Truffle P\u00e2t\u00e9<\/strong><\/li>\n<li>12 squid<\/li>\n<li>300 g peas<\/li>\n<li>1 shallot<\/li>\n<li>100 ml white wine<\/li>\n<li>200 g bottarga (cured fish roe)<\/li>\n<li>1 garlic clove<\/li>\n<li>Olive oil, as needed<\/li>\n<li>Salt and pepper, to taste<\/li>\n<li><strong>50 g fresh bianchetto truffle<\/strong><\/li>\n<\/ul>\n<\/div>\n<div>\n<h2>Method<\/h2>\n<ol>\n<li>Finely chop the shallot and soften it in a non-stick frying pan with a drizzle of olive oil over a low heat. Add the peas, increase the heat and season with salt and pepper. Cook for about 5 minutes, stirring.<\/li>\n<li>Transfer the peas to a container and blend with a hand blender until smooth.<\/li>\n<li>Clean the squid and cut the bodies lengthways to open them out. Pat dry with kitchen paper. Score the inside in a diagonal criss-cross pattern, cutting no deeper than halfway through the flesh.<\/li>\n<li>Brush the squid with the white truffle p\u00e2t\u00e9 and season with salt. Heat a drizzle of olive oil in a frying pan.<\/li>\n<li>Place the squid in the pan with the scored side facing upwards: they will curl as they cook. Turn to cook evenly and remove from the pan after about 3 minutes.<\/li>\n<li>Add a drizzle of olive oil and the garlic clove to the same pan and fry for 1 minute. Add the grated bottarga, pour in the white wine and allow it to evaporate. Cook over a low heat for about 2 minutes.<\/li>\n<li>Transfer the bottarga sauce to a container and blend until smooth and fluid. Slice the curled squid.<\/li>\n<li>Arrange the pea pur\u00e9e and bottarga sauce on the plates. Add the squid and finish with thin shavings of fresh bianchetto truffle.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<section class=\"sv-related\" aria-label=\"Related recipes\">\n<h2>More recipes to try<\/h2>\n<div class=\"sv-related-grid\">\n<div class=\"sv-related-card\"><a class=\"sv-related-media\" href=\"https:\/\/savitar.it\/en\/polpo-croccante-con-hummus-al-tartufo\/\"><img decoding=\"async\" src=\"https:\/\/savitar.it\/wp-content\/uploads\/2026\/09\/polpo-croccante-con-hummus-al-tartufoSavitar-tartufi.webp\" alt=\"Crispy octopus with truffle hummus\"><\/a><\/p>\n<h3><a href=\"https:\/\/savitar.it\/en\/polpo-croccante-con-hummus-al-tartufo\/\">Crispy octopus with truffle hummus<\/a><\/h3>\n<\/div>\n<div class=\"sv-related-card\"><a class=\"sv-related-media\" href=\"https:\/\/savitar.it\/en\/sea-bass-saffron-cream-truffle-hummus\/\"><img decoding=\"async\" src=\"https:\/\/savitar.it\/wp-content\/uploads\/2026\/11\/spigola-crema-zafferano-hummus-al-tartufo-savitar.webp\" alt=\"Sea bass with saffron cream and truffle hummus\"><\/a><\/p>\n<h3><a href=\"https:\/\/savitar.it\/en\/sea-bass-saffron-cream-truffle-hummus\/\">Sea bass with saffron cream and truffle hummus<\/a><\/h3>\n<\/div>\n<\/div>\n<\/section>\n<div class=\"sv-recipe-bottom\"><a class=\"sv-recipe-link\" href=\"https:\/\/savitar.it\/en\/truffle-recipes\/\">ALL RECIPES<\/a><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Pan-seared squid with white truffle p\u00e2t\u00e9, served with pea pur\u00e9e and bottarga sauce. Fresh bianchetto truffle shavings finish this seafood main course, ready in 30 minutes.<\/p>\n","protected":false},"author":2,"featured_media":1418,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[52],"tags":[69,118,68,121,55],"class_list":["post-1417","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette","tag-portata-secondi","tag-prodotto-pate-di-tartufo-bianco","tag-prodotto-tartufo-bianchetto-fresco","tag-prodotto-white-truffle-pate","tag-tempo-21-40"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Squid with truffle, bottarga and pea pur\u00e9e | Savitar<\/title>\n<meta name=\"description\" content=\"Make squid with truffle, pea pur\u00e9e and bottarga sauce in 30 minutes. 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