Recipes / Recipes with Spaghetti
Spaghetto Quadrato with cuttlefish and peas
- Spaghetto Quadrato 320g
- Fresh or frozen peas 200g
- Onion 50g
- Candied tomatoes n.10 pz
- Cuttlefish medium-sized n.4 pz
- Clove of garlic from Sulmona n.1 pz
- White wine n.1 glass
- Lemon n.1
- Water and ice to taste
- Extra virgin olive oil to taste
- Salt & White pepper to taste
In this recipe we recommend using:
SPAGHETTO QUADRATO N.1
HOW TO COOK
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 with cuttlefish garnish with a drizzle of extra virgin olive oil. Complete with some grated lemon peel and small pieces of candied tomatoes.
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