recipes > Spaghetto Quadrato with cuttlefish and peas
Spaghetto Quadrato 1 with cuttlefish and peas
|DOSES: 4 people||COOKING TIME: 10-20 min||DIFFICULTY: easy|
Spaghetto Quadrato n.1 320g
Fresh or frozen peas 200g
Candied tomatoes n.10 pz
Cuttlefish medium-sized n.4 pz
Clove of garlic from Sulmona n.1 pz
White wine n.1 glass
Water and ice to taste
Extra virgin olive oil to taste
Salt & White pepper to taste
- Blanch the peas in boiling water well salted for two minutes and then allow to cool in ice and water. Meanwhile simmer the peas for ten minutes in a pan lightly chopped onion and later add a cup of hot water and bring to a boil. Blend the mixture and let it rest.
- Clean the cuttlefish and cut into small pieces. In a pan, gently brown the garlic, add the cuttlefish and fry them. Blend with drops of white wine, simmer for five minutes.
- In boiling salted water cook the Spaghetto Quadrato® 1, drain the pasta and toss in the pan with the cuttlefish flavor for them.
- Put in the pot two tablespoons of cream of peas and then put over the Spaghetto Quadrato® 1 with cuttlefish garnish with a drizzle of extra virgin olive oil. Complete with some grated lemon peel and small pieces of candied tomatoes.