Bombolotti squids and asparagus
Instructions
Sauté the shallots in 2 tablespoons of olive oil; Add the asparagus, trimmed and cut into small pieces; Let simmer, adding a little broth; to refine and merge the whole baby squid; blow them up for a few minutes, then add the wine; season with salt and pepper.
Add the boiled al dente pasta aside, season and serve.
Ingredients and dosing for 4 persons
- 300 g of bombolotti semintegrali
- 1 bunch of wild asparagus
- 500 g of tiny squids
- 2 shallots
- 2 tablespoons of olive oil
- Fish broth
- White wine
- Pepper
- Sea salt