Cavatelli squid and fennel
With the mix of cuisine and exceptional ingredients, bringing to the table fresh fish and the skill of Chef Antonio at Coco’s restaurant you can taste several goodness. All created by the combination of local elements, also combining the sea to land for dishes that delight the palate.
Ingredients:
+ 400 g of fresh cavatelli
+ 320 g of squid
+ 2 cloves of garlic
+ 8 cherry tomatoes
+ 1 fennel
+ Extra virgin olive oil
Directions:
Clean the squid and tagiarli into strips, then brown them in a pan with a base of garlic and olive oil. Put to cook the pasta to the AC 8 minutes, and cut the fennel into thin strips. Softening the squid with a little white wine and a little water in the pasta cooking, add chopped tomatoes and after a couple of minutes, the fennel. Pour the pasta al dente in the pan and mix everything together adding a little chilli and raw fennel to counter the sweet taste and give freshness.
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