A refined vegetarian first course: the calamarata envelops the lightly sautéed broccoli, while the crispy Parmigiano Reggiano wafers from Vacca Frisona aged 12 months deliver a surprising texture and a fresh, milky aroma. Ideal for those seeking a balance between flavor, lightness, and creativity, enhanced – for those who dare – by an accompaniment of Truffle for a contemporary touch.
Bring abundant salted water to a boil and cook the broccoli florets for 5 minutes, then drain and quickly cool in ice water.
In the same water, cook the calamarata pasta until halfway done (about 7 minutes).
Meanwhile, sauté the oil with the crushed garlic, add the broccoli and sauté on high heat for 3 minutes, adjusting with salt and pepper.
Prepare the Parmigiano wafers: on parchment paper, distribute 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.
Drain the pasta al dente, combine it with the sautéed broccoli in the pan, and toss with a little cooking water and grated Parmigiano.
Plate, topping with the broken crispy Parmigiano wafers, a grind of black pepper, and – if desired – some Truffle Pearls for a fresh and modern touch.
Pan
Parchment paper
Oven
Consume immediately after preparation to maintain the crunchiness of the wafers. In the refrigerator, in an airtight container, it will last a maximum of 1 day. Do not freeze.
Italy, Emilia Romagna
| Energy (kcal) | 235.13 |
| Carbohydrates (g) | 27.76 |
| of which Sugars (g) | 2.09 |
| Fat (g) | 8.82 |
| of which Saturates (g) | 3.74 |
| Protein (g) | 11.94 |
| Fiber (g) | 2.01 |
| Sale (g) | 0.46 |
