Marco Reitano
Dumplings with squill-fishes, artichokes and sweet potatoby Moreno Cedroni
Dall'Italia Vito Mollica: «Non mi interessa solo il piatto, ma come la ristorazione può cambiare una città»
For 4 people 300 g of linguine 500 g of squid Extra virgin olive oil 2 cloves of garlic Mint Chili pepper Salt Pepper
Clean the squid and set the innards to one side. Gently fry the fifth quarter of the squid in a pan with garlic, oil and chili for a few minutes, with the addition of a ladle of water. Filter the juice. Cook the linguine and when half cooked, add them to the filtered juice. Add the chopped mint when cooked. Serve.
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