Spaghettone that broccola


280 grams of spaghetti

40 gr of bottarga

200 gr of fresh squid

200 gr of tufts of broccoli

200 gr of peasant bread

Evo Monocultivar Ravece Oil

Garlic and herbs


Bring plenty of lightly salted water to a boil, add the tufts of broccoli, cook for just 1 minute and cool. Clean the squid and cut it julienne.

Cut the peasant bread into slices, place it in a non-stick pan with a little oil, a clove of garlic, a perception of chilli and some aromatic herbs, and make it brusch and then crush it to obtain bread shavings.
In a pan prepare a sauté with oil and unpeeled garlic and then remove it, add the squid and a few moments later the tufts of broccoli, cook for just two minutes over high heat. Boil the pasta and continue cooking by rising it in a pan. Add the squid and broccoli and mix with the addition of oil and bottarga. Decorate the broccoli, squid, bottarga and bread shavings