Pasta with broccoli and squid, a perfect match for this pasta recipe 'surf and turf'. The squid have a sweet taste, and turnip greens tend to love: I like to fry in garlic, oil and pepper and then add the sauce of squid cooking, to obtain a rich and tasty dish. The recipe of the pasta with turnip tops and squid is easy to prepare and are sure that will not let you. You can also use the squid, but remember that in this case it is even more important to a very quick cooking, because otherwise the squid get tough.
You can safely prepare turnip, which in part are frullate, in advance, as well as squid. And cook the pasta at the last moment. I love the recipes that mix seafood and vegetables: I am reading, tasty and beautiful to look at, with colors so vivid, and also very simple to prepare. Among other things, It is an unusual way to use squid, I personally love. Indeed, I recommend you try the calamari stew with potatoes, those stuffed with sauce he spaghetti with meat sauce squid and almonds or the squid and lemon risotto.
SPAGHETTI WITH SQUIDS AND PEAKS OF RAPA (easy recipe)Print This
- 320 g spaghetti
- 1 pound of broccoli, gross weight
- 500 grams of squid (not too big)
- two cloves of garlic
- little parsley
- a chili pepper
- salt and pepper, to taste
- extra virgin olive oil, to taste
For the pasta with broccoli and squid, We should clean the broccoli rabe: remove the tender leaves of the broccoli and cut flowers, eliminating the coasts that are harsh. Wash the leaves and the flowers, and boil them in salted water for 10 minutes. Drain well turnip, retaining the cooking water which will serve to cook pasta. Whisk half of broccoli with a little’ of extra virgin olive oil and cooking water, so as to obtain a very fluid emulsion.
Sauté in a pan a clove of garlic and chilli (to you to decide if full, with or without seeds) with extra virgin olive oil. Add the broccoli and set aside the cream of turnip tops. Skipping a few minutes and set aside.
Clean the squid (unless it has already been cleaned by your fishmonger), eliminating the bowels, the beak and skin. Wash the squid and cut into small pieces. If the squid are small you can cut into rounds, will be prettier to see.
Sauté in a pan a clove of garlic in extra virgin olive oil, then add the squid and a little parsley. Skip the calamari for a few minutes, until they have changed color, so that they remain soft and succulent.
Boil the cooking water of the pasta turnip greens (Add some’ water if necessary), al dente and toss with the sauce of turnip greens. Add the squid with their sauce. Serve the pasta with turnip tops and squid spraying the plate with a drizzle of extra virgin olive oil and a little’ ground black pepper. Bon appétit!
THE PAIRING: Etna Bianco Doc “Sul Vulcano”, Vintage 2016, Donnafugata cellars. An easy-drinking wine, with citrus scents, herbs and flint piertra, It endowed with a pronounced flavor and freshness. “Sul Vulcano” arises from the pressing of grapes Carricante, Etna located about 750 meters. The harvest is manual, with a careful selection of grapes. This wine can also grow over 5 years.