Italian
Calamarata with Broccoli Cream and Crunchy Guanciale
by Giallozafferano · 2.9M subscribers on YouTube
A velvety broccoli cream, pasta that embraces every flavor... and that crispy touch that makes the difference. Calamarata with broccoli cream and crispy guanciale is the perfect comfort food for autumn days.
- Difficulty
- medium
Ingredients
6 items- 320 gCalamarata
- 180 gGuanciale
- 500 gBroccoli Romaneschi
- 50 gBaby Spinach
- Parmigiano Reggianoto taste
- Fine Saltto taste
Method
- Clean the broccoli and separate into florets. Cook in boiling salted water for about 6-7 minutes.
- In a cold pan over medium heat, brown the guanciale strips until crispy and the fat has rendered.
- Remove the guanciale and set aside. Use the rendered fat for the cream.
- Blend the cooked broccoli with spinach, guanciale fat, and a ladle of the broccoli cooking water.
- Cook the calamarata pasta and drain.
- Finish cooking the pasta in a pan with the cream.
- Remove from heat, add the guanciale and grated Parmesan cheese, and mantecatura (stir vigorously).
- Plate and top with crunchy guanciale.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
