Penne baffo
Instructions
Cut two cloves of garlic and put them in a saucepan with the olive oil and reheat over low heat, add the Octopus and squid, chopped with a knife, just evaporate over hot white wine by adding the chopped peeled tomatoes, salt and pepper; Cook for 15 minutes.
Mince the fennel, and boil it (well cooked) in a little water with salt, sear right with a little anchovy paste.
Put all in a pan, add the cream and bring to a boil, and then add the penne lisce half cooked, stir and garnish with the prawns, then simmer until the pasta is cooked al dente.
Serve with parsley.
Ingredients and dosing for 4 persons
- 2 cloves of garlic
- Olive oil
- 200 g of squid
- 200 g of small polyps
- 200 g of peeled prawns
- 100 g of fennel
- 500 g of type pasta penne lisce
- 150 g of cooking cream
- 150 g of peeled tomatoes
- White wine
- Salt
- Ground chilli
- Anchovy paste
- Parsley