Fusilli Pasta Salad with Vegetables and Squid
11.5 oz Fusilli
2 carrots
2 zucchini
2 artichokes
2 squid
Bunch of aromatic herb
Extra virgin olive oil
Lemon juice
Salt
White pepper
Put a pot of water to boil.
Wash and prepare the vegetables: peel the carrots, clean the zucchini. Remove the artichokes tough outer leaves, cut in half by the length and scoop out the fuzzy core. Cut in match-size strips and place in acidulated water with the juice of half lemon, to prevent them from darkening. Julienne cut also the carrots and zucchini.
Clean the squid by peeling off the skin and separate the tentacles from the body, then eliminate the inside and the sliver of transparent cartilage, remove also the beak at the center of the tentacles and the eyes. Cut into very thin slices.
When the water boils, add salt and cook the Fusilli. 5 minutes before the expiration of the pasta cooking time, add the vegetables to the boiling water. Stir and cook 3 more minutes, then add the squid in the end.
When the pasta is al dente, drain and pour on a steel tray to cool it off. Dress with oil, lemon, salt and white pepper and serve on a bed of aromatic herbs.
CHEF’S TIP
To harmonize the various sizes, cut the ingredients that accompany the pasta according to length and size. For example, a thin and long cut is best suited for pasta shapes such as spaghetti and Bavette and for smaller pasta shapes, the recommended cut is dices, and Julienne cut for pasta such as fusilli.
