FUSILLONI SQUID AND ASPARAGUS
NUTRITIONAL VALUE
- Energy value and characteristics for 4 people: kcal 1287 – Carbohydrates 200.08 g – Proteins 60.93 g – Lipids: 32,34 g – Total fiber 12,32
- Energy value and characteristics for 1 person: kcal 321,75 – Carbohydrates 50,02 g – Proteins 15,23 g – Lipids: 8,08 g – Total fiber 3,08 g
INGREDIENTS
- 240 g durum wheat fusilloni
- 200 g squid
- 250 g asparagus
- 15 g mint
- 25 g oil EVO
- 4 g rises
METHOD
Clean the squid by removing the outer skin and eviscerating the inner pocket. Wash and cut them into julienne strips (a thin cut of about half a centimeter).
Prepare the asparagus with the help of a potato peeler or knife in this way: clean the stem eliminating the filaments around and cutting the final part of the stem, the so-called puntarella or tip. Separate the stem from the tip that you will need at the end to decorate the dish.
Put in a pot 200 ml of water and the stalks of asparagus previously cut, and cook for 35 minutes over moderate heat. Blend the freshly cooked stems with a minipimer and set aside the mixture that will be the sauce. Put in a pot of water, bring to a boil and then add salt and pasta.
Meanwhile in a pan put the squid, a drop of oil with puntarelle and cook for 10 minutes. Then add the asparagus cream prepared first. Drain the pasta and add it to the sauce, squid and puntarelle with the help of a wooden spoon.
Decorate the dish with some mint leaves and a drop of oil.