A refined vegetarian main course: calamarata wraps around lightly sautéed broccoli, while crispy 12-month Frisona Cow Parmigiano Reggiano crisps provide a surprising texture and a young, fragrant dairy aroma. Ideal for those seeking a balance between taste, lightness, and creativity, enhanced – for those who dare – by a Truffle accompaniment for a contemporary touch.
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.
In the same water, cook the calamarata until halfway done (about 7 minutes).
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.
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, add it to the broccoli in the pan, and toss with a little cooking water and grated Parmigiano.
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.
Pan
Parchment paper
Oven
Consume immediately after preparation to maintain the crispness of the crisps. In the refrigerator, in an airtight container, it keeps 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 |
