Tubetti with cream of potatoes and squid.
Today I prepared a really tasty first course, rich in carbohydrates but at the same time we have the squid with very few calories.
With the presentation of this dish you will amaze your guests, who will enjoy the pasta and squid along with the cream of potatoes in one bite.
Today I will first show you the recipe with traditional cooking and then the procedure with Bimby

thought for you:

Preparation time: 20 Minutes
Portions: 4
Cooking methods: Boiling, Grilling
Cuisine: Italian
Seasonality: All seasons

346.22 Kcal

calories per serving

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Energy 346.22 (Kcal)
Carbohydrates 36.76 (g) of which sugars 1.40 (g)
Proteins 22.68 (g)
Fat 12.46 (g) of which saturated 2.59 (g)of which unsaturated 1.47 (g)
Fibers 2.77 (g)
Sodium 402.51 (mg)

Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Tubetti with cream of potatoes and squid

10.5 oz new potatoes, boiled
14 oz squid (cleaned)
1 bunch parsley
7 oz pasta (striped tubetti)
1 clove garlic
1 chili pepper (optional)
to taste basil
2 tbsp extra virgin olive oil
1 leaf bay leaf

Tubetti with cream of potatoes and squid

Tools

for traditional cooking

2 Pots
Colander
Wok
Immersion Blender
Bowl
Cutting Board
Knife
Cutting Board
Knife
Wok
Bowl
Bimby

Preparation: Tubetti with Cream of Potatoes and Squid

Traditional Preparation

Boil the potatoes, peel them, and set them aside in a bowl.
Clean the squid or calamari, and cut them into rings and the tentacles one by one.
Leave the skin on because it enriches the flavor.
In a wok, place the squid with a bay leaf, turn on the heat and let them dry.
At this point, they will release their water.
This operation will take a few minutes, during which they will cook a little, the rest of the cooking we will complete later.
Add 2 tablespoons of olive oil, 1 chopped garlic clove, and 1 chopped chili pepper to the wok.
Sauté the squid for 5 minutes, as soon as you can pierce them, you can turn off the heat; they should not be too soft.
Set aside. Meanwhile, you can start boiling the pasta water.
In a bowl, place the potatoes, chopped parsley, 2 tablespoons of olive oil, and a ladle of pasta cooking water, and blend with an immersion blender.
We have made a cream of potatoes.
Drain the pasta and keep a little of its water aside.
Now transfer it to the wok with the squid,
Add half of the cream of potatoes and mix.
Plate by pouring a little cream of potatoes at the bottom of the plate,
complete with the pasta with squid and decorate with a basil leaf and a drizzle of raw olive oil.
Here are my Tubetti with cream of potatoes and squid with traditional cooking.
Clean the squid or calamari, and cut them into rings and the tentacles one by one.
Leave the skin on because it enriches the flavor.
Peel and cut the potatoes into pieces.
Put 500 grams of water in the bowl.
Place the peeled and chopped potatoes in the Varoma.
In the tray, place the squid rings and tentacles and the bay leaf. Close with a lid and cook for 30 minutes at Varoma speed 1.
Set aside the potatoes and squid in a warm place.
Rinse and dry the bowl,
and put the parsley and chop for 7 sec. speed 7. Collect with the spatula and set aside.
Peel the garlic and chop it together with the chili pepper for 7 sec, speed 5, collect with the spatula and add 30 grams of extra virgin olive oil.
Sauté for 3 min. at 230°F speed 1
Add the squid and cook for 5 min. at 212°F reverse speed spoon.
Transfer to a wok.
Meanwhile, you can cook the pasta in the traditional way.
Rinse the bowl, put the potatoes, chopped parsley, 2 tablespoons of olive oil, and a ladle of pasta cooking water. Blend for 2 minutes at speed 7.
Collect with the spatula.
Drain the pasta and keep a little of its water aside, transfer it to the wok with the squid,
and half of the cream of potatoes and mix.
Plate by pouring a little cream of potatoes at the bottom of the plate,
complete with the pasta with squid and decorate with a basil leaf and a drizzle of raw olive oil.
Here are my Tubetti with cream of potatoes and squid with Bimby cooking.