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FILI DI CHITARRA
with rocket pesto and squids
Ingredients:
250g fili di chitarra, 500g squid. FOR
THE PESTO: 50g rocket, 10 walnut cores,
30g grated Parmigiano Reggiano cheese,
1 garlic clove, extra virgin olive oil,
salt.
Preparation: Clean well the squids
and boil them into salted water. Let
get cold in the same water. Meanwhile
prepare the pesto, whipping the rocket
with 5 spoons of extra virgin olive
oil, Parmigiano Reggiano cheese, the
walnuts cores and the garlic. Add the
pesto to the squids. Boil FIli di chitarra
in abundant salted water, drain them
"al dente" and flavour them with the
rocket pesto and the squids. Serve hot
and enjoy your meal! You can substitute
squids with salmon.
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