Moro fusilli is a pasta made from 100% Italian organic wholemeal buckwheat. Buckwheat pasta is rich in fibre and mineral salts such as magnesium and manganese.
A plate of pasta is a pleasure for the palate, but also for the eye: have fun 'colouring' the Fusilli with the season's sauces and you will find that dinner has never been so simple and tasty. When you have some time, enjoy them with calamari on creamed broccoli.
Naturally gluten-free and ready in 5 minutes.
Recipe categories
Difficulty
Preparation time
45 minutes
Cooking time
10minutes
Nutrition table
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Ingredients
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Cleaned and washed squid
Value
2
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Moro buckwheat fusilli
Value
300 g
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Romanesco broccoli divided into florets
Value
1
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Extra virgin olive oil
Value
50 ml
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Chilli, garlic and salt
Value
to taste
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Balsamic vinegar of Modena
Value
a few drops
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Preparation steps:
Preparation steps template
Short
Preparation steps
Description
Cut the calamari into very thin strips, put a clove of garlic in a frying pan and a chilli pepper, as soon as they start to sizzle put in the calamari and brown them, deglaze with half a glass of white wine and let them cook ten minutes.
Description
Pull off some broccoli florets and cook them in a frying pan with a few tablespoons of water, oil and a pinch of salt. As soon as they are cooked, 5 minutes, deglaze them with a few drops of balsamic vinegar and set them aside.
Description
Separately boil the rest of the broccoli and then blend it with the minipimer together with a tablespoon of oil and a pinch of salt. Cook the pasta in plenty of water, after 5 minutes take it with a slotted spoon and toss it in the pan where you left the squid, over a high heat quickly toss the pasta and serve it by placing it on top of the creamed Roman broccoli, and arrange the florets tossed in balsamic vinegar.
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Ingredients for 4 people: