Ditaloni Pasta with cream of broccoli, squid and cheek lard

Product combined with the recipe

ditaloni rigati Scatola 20 cf

Ingredients for 4 people

  • 400g of Ditaloni Pasta by Leonessa
  • 1 Broccoli (from Bari)
  • 200g of Cherry Tomatoes
  • 2 squid
  • 50g of cheek lard
  • 6 tablespoons of extra Virgin olive Oil
  • 3 cloves of garlic
  • pepper
  • parsley.


Clean the broccoli and keep aside the top part (the smaller peaks) . In a large pot, boil for ½ minute the smaller peaks, take them out with a skimmer, and in the same water cook for 7/8 minutes the rest of the broccoli. Brown (in a pan) in 2 tablespoons of oil, the whole garlic, and when it gets brown, take it off. Add the broccoli previously cooked and let cook for another 5 minutes. Finally, whisk the broccoli. Clean the squid and separate the tentacles from the body. In a pan, brown in 4 tablespoons of oil the whole garlic, take it off when it gets brown. Add the squid and chopped parsley and cook, adding a ladle of cooking water from the broccoli. Let cook for about 15 minutes. Open the pan, and take half of the squid. Keep the squid apart for the final decoration. Add the tomatoes cut in half (in the pan with the remaining squid) and let cook for another 10 minutes. Finally whisk all. Cook the pasta in the broccoli cooking water, drain it al dente and cream all in the pan with the cream of broccoli and squid (the squid kept aside). Place on the plate, adding the sauce and the cheek lard cut into strips, previously browned in a pan

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