Garganelli with asparagus, squid in oil and dried tomatoes
- 240 g garganelli egg pasta with semolina
- 100 g asparagus cut into strips
- 400 g julienne cut squid
- 200 g semi-dried tomatoes
- 10 ml extra virgin olive oil
- basil cream to taste
Preparation of the basil cream
Put basil leaves drizzled with oil in the Pacojet container and blast chill, then process it through the machine twice and blast chill again.
Preparation of sauce
Put the squid in a vacuum packed cooking bag with the olive oil and 1% salt. Cook for 12 minutes at 65°C in a thermostatic bath. Cook the garganelli in abundant salted water. Drain and mix with the squid and the cooking broth, then add the asparagus. Serve decorating the dish with basil cream and semi-dried tomatoes.
RECIPE FOR FRESH EGG PASTA GARGANELLI WITH 20% SEMOLINA
- 200 re-milled hard wheat semolina
- 520 g whole eggs
- 12 g salt
Preparation of the garganelli
Mix the flours with the eggs and salt. Leave the dough to rest for fifteen minutes. Roll out the dough and cut rectangles and roll them up to create garganelli.
RECIPE FOR SEMI-DRIED TOMATOES
- 500 g date tomatoes
- 5 g salt
- 3 g cane sugar
Blanche and peel the tomatoes. Place them in an oven tray with seasoning and bake in the oven at 100° C for 90 with an open valve.
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