Ingredients for people 4
280g. Paccheri
500g. scampi
120g. calamarelle (small squid maximum three centimeters)
400g. Fava beans
20 g. ripened shallots
30 g. extra virgin olive oil
200g. vegetable broth
30 g. tomato concasse
3 g. marjoram
2 g. garlic
1 g. chili
salt and pepper
Procedure:
For the bean sauce
Put the beans in a saucepan with a base of matured shallots, cover with vegetable broth and cook for seven to eight minutes. Set aside a few whole broad beans, while finely blend the rest, seasoning with salt and pepper.
Tomato concasse
Prepare a tomato concassé by quickly blanching the tomatoes in boiling water, preferably Piennolo del Vesuvio or Corbarì dei Monti Lattari, after having engraved an X on the bottom with a knife, to then be able to peel them, thus easily removing the peel and then cut into chunks.
Preparation
In a pan with extra virgin olive oil, brown a clove of garlic and chilli pepper and sauté the shelled scampi, then add the squid, seasoning at the end of cooking with salt and pepper.
Remove the scampi and squid from the pan and dilute the sauce on the bottom with a ladle of water, adding the heads and tails of the shelled scampi. By doing so you will have prepared the sauce in which you will stir the Paccheri rigati previously cooked in plenty of salted water.
Plating:
Alternately arrange the Paccheri rigati, then the pieces of scampi and the squid, while the broad bean sauce will serve to decorate the pasta together with the tomato concassé and the sprigs of marjoram.
