Troccoli with cuttlefish sauce and pea cream
Seasonal pairing where the pea cream can be replaced with other vegetables. The products of the Sugosi® brand are ideal for pairing with other typical regional pasta shapes, in this case, a typical long pasta from Apulia. Tuscan pici, Abruzzese spaghetti alla chitarra, taglioline, or taglierini can also be used.
x4
Ingredients for 4 people
400 g Sugosi® cuttlefish sauce
400 g Troccoli – Laboratorio Tortellini Alta Tradizione
200 g fresh peas
30 g chopped onion
200 g water or vegetable stock
Extra virgin olive oil (EVO), salt, white pepper to taste
Procedure
For the pea cream: In a saucepan, pour a little EVO oil, add the chopped onion, and sauté over low heat for a few seconds. Add the fresh peas, salt, and pepper, then cover with vegetable stock and let cook. Once done, blend and strain through a fine sieve. Keep warm.
Cook the Troccoli – Laboratorio Tortellini® Alta Tradizione in plenty of salted water, drain, and toss in a pan with the Sugosi® cuttlefish sauce previously brought to a boil.
To plate: Pour the pea cream onto individual plates and divide the well-heated and seasoned pasta.
