«Piste» is the name given to the small squid fished from the waters between Savona and the French border.
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INGREDIENTS |
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Spaghettoni Barilla |
350 |
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g |
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Piste (Small squids) |
400 |
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g |
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Artichokes |
6 |
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no. |
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Chopped italian parsley |
2 |
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tablespoons |
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Dry white wine |
1 |
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cup |
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Extra virgin olive oil |
6 |
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tablespoons |
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Garlic |
2 |
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gloves |
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Peeled tomato |
3 |
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tablespoons |
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Red hot pepper |
1 |
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tip |
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Whipping cream |
4 |
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tablespoons |
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Salt |
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to taste |
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Fresh ground pepper |
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to taste |
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PREPARATION |
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| 1. |
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Wash the squid under running water, then cut into medium-sized pieces. |
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| 2. |
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Slice the artichokes, then brown in three tablespoons of olive oil together with a crushed garlic clove and the end of a capsicum. Remove the garlic. Salt and drain the artichokes; blend them in an electric mixer with the cream and a pinch of salt. |
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| 3. |
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Brown the squid in the remaining oil with a crushed garlic clove, then add the wine; once the wine has evaporated, add the tomato. Add salt and pepper to taste, then simmer for a few minutes. |
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| 4. |
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Cook the Barilla Spaghettoni in abundant salted water, drain when al dente then add the artichoke mixture. Garnish with the squid and chopped parsley, then serve. |
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CHEF'S NOTE |
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After cleaning the artichokes, put them in a water with some lemon juice to prevent them from turning black.
Use regular squid if "piste" are not available. |
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Accompany this aromatic, slightly bitter dish with a dry, fragrant and smooth white, such as a Muller Thurgau from Alto Adige or a Vernaccia di San Giminiano. |
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