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SPAGHETTI CON

CALAMARI E RAPINI

SPAGHETTI WITH BABY SQUID, BROCCOLI RAPE & FINOCCHIETTO REDUCTION.

SERVES 2 GUESTS 

 

• 250 GR SPAGHETTI

• 100 GR BROCCOLI RAPE

• 150 GR FRESH BABY SQUID

• 50 GR WHITE WINE

•4 GR DON CICCIO & FIGLI FINOCCHIETTO

• PARSLEY

• 1 GARLIC CLOVE

• EXTRAVIRGIN OLIVE OIL

• RED CHILI FLAKES

• SALT

 

 IN A LARGE PAN ADD WATER AND SALT TO A BOIL, COOK THE BROCCOLI FOR 3 MINUTES.

IN A SAUTÉED PAN HEAT THE OIL AND A CLOVE OF PEELED GARLIC. AFTER 2 MINUTES ADD THE BROCCOLI AND COOK OVER HIGH HEAT FOR 5-8 MINUTES, STIRRING IF NECESSARY. ADD THE SQUID AND FENNEL LIQUEUR, STIR, AFTER 5 MINUTES SPRINKLE WITH THE WINE AND, WHEN EVAPORATED, LOWER THE HEAT FOR 3 MORE MINUTES.

 

 MEANWHILE, BOIL THE SPAGHETTI IN PLENTY OF SALTED WATER TO A BOIL, DRAIN THEM AL DENTE AND TOSS IT IN THE PAN WITH THE SAUCE. TRANSFER THE PASTA INTO A WARM SERVING DISH, SPRINKLE WITH PARSLEY AND CHILI FLAKES AND SERVE IMMEDIATELY.

PASTA WAITS FOR NO ONE.