- PENNE RIGATE WITH SICILIAN BROCCOLET CREAM, CALAMARI AND TOMATOES DRIED SEMI PERFUMED WITH LEMON AND BLACK OLIVE CARBON
Penne Rigate Bioland gr 300
Sicilian broccoli n. 1
Squid gr 200
Semi dried tomato 80 gr
Fresh onion n. 1
Taggiasca black olives, pitted 50 gr
Lemon n. 1
Salt to taste.
Pepper as needed.
Oil evo q.b.
Clean the broccoli and wash in running water; make some florets and sear in a saucepan with slightly salted water for about 4-5 minutes.
Cool about ten florets in water and ice for the decoration and blend the remaining ones adding a little cooking water, salt, pepper and extra virgin olive oil.
Bring salted water to boil and cook the pasta for 10 minutes.
Clean the onion, cut into julienne strips and brown with a little oil.
Add the squid, previously cleaned and cut into strips, sauté over high heat, add salt and pepper. Add the semi-dry tomatoes cut into julienne strips and the broccoli cream and cook for a few minutes.
Drain the pasta, pour it into the pan and stir in high heat with olive oil.
Arrange the Half Square Pen in a serving dish and decorate with black olives (oven-dried at 120 degrees for 1 hour), the scalded broccoli tops and lemon rapè, serve.