SPAGHETTI GERARDO DI NOLA
WITH “BERTARELLO GOLD
SELECTION” CANINO OLIVE OIL
WITH SQUID, SEA URCHIN
AND CHICORY
Ingredients for 10:
700 gr. Gerardo di Nola Spaghetti - 400 gr. fresh squid
8 gr. garlic - 10 gr. red chilli pepper - 300 gr. chicory
50 gr. sea urchin - 200 gr. fish stock - 200 gr. extra virgin
olive oil - salt
Sauté the garlic with the oil and chilli peppers,
add the finely chopped squid and fish stock.
Add the chicory and let it wilt. When the pasta
is cooked, toss it with the sauce, adding the sea urchins
and extra virgin olive oil.
Place on individual plates and serve while hot.
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