Cavatelli with broccoletti cream, garlic, oil, chilli, chard and tuna bottarga.
Ingredients
- 400g fresh Cavatelli
- For the chard:
- 280g Orogel Cubello chard
- 1/2 Orogel clove of garlic
- 10g salted anchovies
- 20ml extra virgin olive oil
- 20g Orogel onion
- 20g dried tomato
- 5g chilli
- For the broccoli cream:
- 200g Orogel broccoli flower
- n. 1/2 Spicchio aglio Orogel
- 1/2 Orogel clove of garlic
- 20ml extra virgin olive oil
- To decorate:
- 20g tuna bottarga
- 20g black olive
- 20g salted ricotta cheese
To Prepare
In a saucepan, covered with lid, cook the chard over low heat, without water, for three minutes. Drain and set aside the cooking water. Stew the diced onion in a saucepan with oil, add the anchovies filets and the dried tomatoes, thyme and chilli. Cook over low heat for two minutes and add the chopped chard.
For the broccoletti cream: brown the chopped garlic in a saucepan with oil and let all the flavours blend for three minutes. Add the frozen broccoli flowers and a little water and let cook for 10 minutes. Once cooked, blend the ingredients adding salt and pepper.
Cook the pasta, drain and toss to the pan with chard and stir with cheese and oil.
To serve: spoon the broccoletti cream in four warm soup plates, add the cavatelli, sprinkle the olives, chilli and bottarga on the edge.