Flat spaghetti of Setaro with artichokes and young squids
Chef Massimo Riccioli Italian recipe - delicatessen RosticceRì – Rome
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“It was an immense cuttlefish, being eight yards long. It swam crossways in the direction of the Nautilus with great speed, watching us with its enormous staring green eyes. Its eight arms were twice as long as its body, and were twisted like the furies’ hair. One could see the 250 air holes on the inner side of the tentacles…” Jules Verne, 20.000 Leagues Under the Sea
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In an aluminium pan brown garlic with chilli pepper, then join artichokes (clean, cut and salted) and stir fry to high fire for 3 minutes. Add young Squids and stir fry for still 3 minutes.
Dry with white wine, vanish to eliminate alcohol and cook for 5 minutes to middle fire.
When pasta is to half cooking, join it to the sauce in the pan and dry everything with vegetable consommé until pasta will be cooked and sauce pulled. Add some leaves of mint and serve.
Ingredients for 4 people
500 gr of flat spaghetti pasta; 400 gr of clean young Squid without flipper and eyes; 2 Roman artichokes; 4-5 leaves of mint; 1 liter of vegetable consommé (onion, celery, carrots, parsley); 2 cloves of garlic; ½ chilli pepper; Extra Virgin Olive Oil
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