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Saffron malloreddus with squid tentacles, bottarga cream and bottarga

RECIPE PREPARED WITH LA CASA DEL GRANO IS MALLOREDDUS MEDI ZAFFERANO

PREPARATION

30

MIN

COOKING

10

MIN

DIFFICULTY

MEDIUM

RECIPE FOR

4/5

PEOPLE

Method

  1. Wash the calamari tentacles, season them with evo oil, salt, pepper and parsley, then grill them in a pan over high heat for 5 minutes until crispy
  2. Cook the Is Malloreddus medi Zafferano in a generous amount of salted water for about 10 minutes, then drain and toss them while still hot with the cream of fish roe so that the starches in the pasta form an enveloping cream, helping yourself with a little cooking water if needed
  3. Add some finely chopped fresh parsley
  4. Plate the Is Malloreddus medi Zafferano with the cream, the calamari tentacles, a generous grating of fish roe and, if necessary, a drizzle of olive oil

Ingredients

  • 380 g La Casa del Grano “Is Malloreddus medi Zafferano”
  • 300 g calamari tentacles
  • 50 g Smeralda cream of fish roe
  • 30 g Smeralda mullet roe pouch
  • 10 g parsley
  • Evo oil, q.s.
  • Salt and pepper, q.s.

Bring our tradition home

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