Ingredients for 4 people:

• 2 cleaned and washed squids
• 300 g Moro buckwheat fusilli
• 1 Romanesco broccoli, divided into florets
• 50 ml extra virgin olive oil
• chili pepper, garlic, salt
• Balsamic vinegar

Preparation:

Cut the squids into very thin strips. Put a clove of garlic and a chili pepper in a pan. As soon as they start to sizzle, add the squids and let them brown. Deglaze with half a glass of white wine and let them cook for ten minutes.

Separate some florets from the broccoli and cook them in a pan with a few tablespoons of water, olive oil, and a pinch of salt. As soon as they are cooked, about 5 minutes, deglaze them with a few drops of balsamic vinegar and set them aside. Cook the remaining broccoli separately, then blend it with a hand blender along with a tablespoon of olive oil and a pinch of salt.

Cook the pasta in plenty of water. After 5 minutes, remove it with a skimmer and transfer it to the pan where you left the squids. Quickly toss the pasta over medium heat and plate it by placing it on top of the Romanesco broccoli cream. Garnish with the broccoli florets glazed with balsamic vinegar.