Today I leave a first quick and delicious dish, with an unusual combination: the pasta with artichokes, calamari and lemon. As he spends time, I appreciate more and more the combination of fish and vegetables and I find that the marriage between the artichoke and the squid is perfect, for the common trend sweetish. I also believe that the lemon zest to the dish that knows how to give fresh note, that makes everything tastier.
The recipe is easy, indeed easy, and I think it can also be a good solution for holiday menu. Maybe choosing a long egg pasta such as noodles or fettuccine or a short format and a bit’ particularly as garganelli (I do not know why, but the pasta for me is now party). As always, instead of squid you can also use the squid, which they are delicious and tasty, but need more attention during cooking, because they must be blanched or just, or cooked for a long time, otherwise they remain a little’ tough. I recommend that you do not skimp on the lemon zest and black pepper, because they confer character to the plate.
If you're planning a seafood menu for the holidays, the pasta with artichokes, squid and lemon could be a good choice. On my YouTube Channel also find the VIDEO TUTORIAL ON HOW TO CLEAN ARTICHOKES perfectly. Save the recipe and do not forget to have a look at all my RECIPES WITH ARTICHOKES Since we are in season! Have a good day.
320 grams of pasta
500 grams of squid or squid
half an onion
a clove of garlic
extra virgin olive oil, to taste
50 ml white wine
organic lemon zest, to taste
salt and pepper, to taste
Clean the artichokes by removing the outer leaves and the ends. Peel the stem so as to obtain the tender part, and, then, Clean the artichokes so that you get the middle part, the heart. Divide the artichoke heart in half, delete the internal barbette. Put the stem and artichoke hearts in cold water, acidulated with lemon juice.
Wash the squid, dry them. Cut the body ring or strips. Split the code into two or three parts, depending on the size of the squid. In a pan, sauté a clove of garlic and a little chopped onion. Add the squid and saute over high heat, until they have changed color. Deglaze with white wine, add salt and freshly ground black pepper. Cook for a few minutes, until the alcohol contained in the wine has evaporated.
Thinly slice the artichokes and sauté over high heat in a pan with extra virgin olive oil, salt and pepper. Artichokes should be golden but remain crunchy. When the artichokes are ready, add the squid with their sauce.
Boil the pasta in salted water and drain it al dente. Store cooking water. Toss the pasta with the sauce of squid and artichokes. Add a little cooking water and a drizzle of extra virgin olive oil, so as to obtain a cream. A focus strictly off, grate on pasta with calamari and artichoke lemon zest. Serve immediately, Enjoy your meal!
MATCHING: Bianchello Metauro Doc, produced by Cantine Mariotti, Montemaggiore al Metauro in the province of Pesaro Urbino (Brands). This elegant white wine smells like acacia and broom flowers; the palate is very fresh, persistent and savory. In conjunction with this recipe, It can promote and enhance the savory taste of the squid, bringing out well the citrus notes of lemon. Serve cool, around 10 degrees of temperature.