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Ondine rigate with squid and cardoncelli mushrooms

RECIPE PREPARED WITH LA CASA DEL GRANO ONDINE RIGATE INTEGRALI

PREPARATION

25

MIN

COOKING

8

MIN

DIFFICULTY

MEDIUM

RECIPE FOR

4/5

PEOPLE

Method

  1. Clean the squid, removing the vein and outer skin
  2. Slice and dice the tentacles and cook for 15 minutes over medium heat, stewing with vegetable stock, chopped parsley, salt and pepper, adjusted with evo oil
  3. Add the Cardoncelli mushrooms and cook for another 5/6 minutes, adding some hot vegetable stock if needed
  4. Cook the La Casa del Grano Whole-Wheat Scored Ondine in a generous amount of salted water for about 5 minutes
  5. Drain the Scored Ondine and transfer them into the pan with the squid and mushrooms
  6. Finish cooking for about 2 minutes
  7. Serve the La Casa del Grano Whole-Wheat Scored Ondine, garnishing with pink peppercorn and the leftover cream in the pan

Ingredients

  • 320 g La Casa del Grano “Ondine rigate integrali”
  • 400 g squid
  • 300 g Cardoncelli mushrooms
  • 250 g vegetable stock
  • Evo oil, q.s.
  • Salt and pink peppercorn, q.s.

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