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Chifferi rigati with squid and sole

Method

1- Clean the squid removing the external membrane and the interior, wash in cold water, drain, dry and cut into rings. Wash the fillets of sole, dry, cut into strips. Peel the onion and the clove of garlic, dry, slice the onion and crush the garlic lightly.
2- Soften the onion without browning in two spoons of oil in a pan; add the peas, season with a pinch of salt and pepper, add a ladle of water and continue to cook on a medium heat for about 10 minutes, stirring occasionally.
3- In the meantime, add the remaining oil to another pan and fry the garlic until soft; add the strips of sole and the rings of squid and fry for 2-3 minutes stirring gently; add the hot fish broth, the peas and continue to cook for about 2 minutes.
4- Bring a saucepan of salted water to the boil and cook the pasta until it is “al dente”, drain, add the pea, squid and sole mixture, allow the flavours to blend and serve hot.

Ingredients for 4 people
120 gr Chifferi rigati
300 gr fillets of sole
300 gr squid
250 gr shelled peas
1 onion
1 clove garlic
1/4 lt ready made fish broth
salt
pepper

Durum wheat semolina pasta

055 Chifferi rigati

055 Chifferi rigati
Average nutritional values for 100gr pasta
Energy 350 Kcal - 1483 Kj Fats 1,2 g
Proteins 12,0 g Saturated, mono unsaturated, poly unsaturated fats 0,3 g
Carbohydrates 71,0 g Sugars 3,2 g
Alimentary fibres 3,5 g Sodium 0,002 g