Ingredients for 4 people
- 13 oz PGI Gragnano Macaroni
- 14 oz Peas
- 1 Onion
- 4 Small flying squids
- 2 tbs grated Parmigiano Reggiano
- 4 tbs EVO oil
- to taste Basil
- to taste Salt
PREPARATION
- In a pan pour the oil and slightly brown the onion cut into cubes. Pour the peas, add 2 glasses of hot water and cook over low heat for 15 minutes. Put it in a blender together with some basil leaves, a pinch of salt and some cheese, then put aside.
- In a pan sear the flying squids, then add some salt and cut them into rings.
- Cook Macaroni al dente into abundant salted water, then drain it and mix it to the peas cream. Plate the pasta and garnish with the squid rings and some fresh oil.
