A vegetarian first course with a refined soul: the calamarata envelops the lightly sautéed broccoli, while the crispy Parmigiano Reggiano from Frisona Cow aged 12 months adds a surprising texture and a young, fragrant milky aroma. Ideal for those seeking a balance between taste, lightness, and creativity, enhanced – for those who want to dare – by a truffle accompaniment for a contemporary touch.
Bring plenty of 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 half cooked (about 7 minutes).
Meanwhile, sauté the oil with crushed garlic in a pan, add the broccoli and sauté over high heat for 3 minutes, seasoning with salt and pepper.
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.
Drain the pasta al dente, combine it with the broccoli in the pan and toss with a little cooking water and grated Parmigiano.
Plate, finish with broken crispy Parmigiano crisps, a grind of black pepper and – if desired – some Truffle Pearls for a fresh and modern touch.
Pan
Parchment paper
Oven
Consume immediately to maintain the crispness of the crisps. Store in the refrigerator in an airtight container for up to 1 day. Do not freeze.
Italia, 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 |
