Garbugli® textured dough taglierini with cacio e pepe, calamari, lemon, and juniper
x4
Ingredients for 4 people
320 g Garbugli® Divine Creazioni Surgital
For the cacio e pepe sauce
400 g grated Pecorino Romano
100 g vegetable broth
Freshly ground pepper
Lemon zest
Grated and dried juniper
12 cleaned Adriatic squid
1/4 blended white onion
Procedure
In a cylindrical container, place the grated Pecorino Romano and the boiling vegetable broth along with the pepper, and blend with an immersion blender until the mixture is creamy. In a pan, create a base with oil and white onion, let it soften, add the squid and the creamy cacio e pepe sauce. Add the Garbugli® cooked in boiling water, drain them, sauté and plate, adding lemon zest and juniper powder.
Daniele Patti and Matteo Ambrosini
Recipe from Volume III “Young Talents” for Divine Creazioni
Edited by Elsa Mazzolini – La Madia Editore
