Tubetti with Potato Cream and Squid.
Today I prepared a truly tasty dish, rich in carbohydrates but at the same time we have squid which are very low in calories.
With the presentation of this dish, you will amaze your guests, who will enjoy the pasta and squid along with the potato cream 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

Ingredients

Tubetti with Potato Cream and Squid

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

Tubetti with Potato Cream 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 Potato Cream and Squid

Traditional Preparation

Boil the potatoes, peel them, and set aside in a bowl.
Clean the squid or calamari, cut them into rings and the tentacles one by one.
Leave the skin on as it enhances 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 last a few minutes, during which they will cook a bit, we’ll finish the cooking later.
Add to the wok 2 tablespoons of oil, 1 chopped garlic clove, and 1 chopped chili pepper.
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 oil, 1 ladleful of pasta cooking water, and blend with an immersion blender.
We have made a potato cream.
Drain the pasta and save a little of its water.
Now transfer it to the wok with the squid,
Add half of the potato cream and toss.
Plate by pouring a little potato cream on the bottom of the plate,
finish with the pasta with squid and decorate with a basil leaf and a drizzle of raw oil.
Here are my Tubetti with Potato Cream and Squid using traditional cooking.
Clean the squid or calamari, and cut them into rings and the tentacles one by one.
Leave the skin on as it enhances the flavor.
Peel and cut the potatoes into pieces.
Place 500 grams of water in the bowl.
Arrange the peeled and chopped potatoes in the Varoma.
Place the squid in rings and the tentacles in the tray with the bay leaf. Close with the lid and cook for 30 Min at Varoma speed 1.
Keep the potatoes and squid warm.
Rinse and dry the bowl,
and place the parsley in it and chop for 7 sec. speed 7. Gather with the spatula and set aside.
Peel the garlic and chop it together with the chili pepper for 7 sec, speed 5, gather with the spatula and add 30 grams of extra virgin olive oil.
Flavor for 3 min. at 110°F speed 1
Add the squid and cook for 5 min. at 100°F counterclockwise spoon speed.
Transfer to a wok.
Meanwhile, you can cook the pasta in the traditional way.
Rinse the bowl, place the potatoes, the chopped parsley, 2 tablespoons of oil, and a ladle of pasta cooking water. Blend for 2 min. at speed 7.
Gather with the spatula.
Drain the pasta and save a little of its water, transfer it to the wok with the squid,
and half of the potato cream and toss.
Plate by pouring a little potato cream on the bottom of the plate,
finish with the pasta with squid and decorate with a basil leaf and a drizzle of raw oil.
Here are my Tubetti with Potato Cream and Squid with Bimby cooking.