Calamarata with Broccoli and Parmigiano Reggiano Crisps

Preparation

1. STEP 1 OF 6

   Bring a large pot of salted water to a boil and cook the broccoli florets for 5 minutes, then drain and quickly cool in ice water.

2. STEP 2 OF 6

   In the same water, cook the calamarata until halfway done (about 7 minutes).

3. STEP 3 OF 6

   Meanwhile, sauté the oil with the crushed garlic in a pan, add the broccoli, and brown them over high heat for 3 minutes, seasoning with salt and pepper.

4. STEP 4 OF 6

   Prepare the Parmigiano crisps: on parchment paper, spread 80 g of grated Parmigiano Reggiano in thin circles and bake in a preheated oven at 200°C for 6 minutes, until golden and crispy.

5. STEP 5 OF 6

   Drain the pasta al dente, add it to the broccoli in the pan, and toss with a little cooking water and grated Parmigiano.

6. STEP 6 OF 6

   Plate the dish, top with broken crispy Parmigiano crisps, a grind of black pepper, and – if desired – some Truffle Pearls for a fresh and modern touch.

Suggestions

• Pan

• Parchment paper

• Oven

General Information

Analysis

Macronutrients (100 gr)