300g of mixed pasta
200g of fresh squid
1 celery stalk
1 spring onion
One tablespoon of tomato passata
2 yellow potatoes
2 blue potatoes
Extra virgin oil
100g grated Parmesan Cheese
Peel the potatoes, cut them into thin slices, sauté them with oil and a clove of garlic, add two ladles of vegetable stock and keep cooking until the potatoes crumble apart. Blend in a blender, sieve the creamed potato, clean and gut the squids, keeping the part of cartilage located in the head, that you will sauté in a pan with oil, garlic and the tomato passata. Add some vegetable stock and keep cooking to reduce the liquid. Dice the carrot, celery and spring onion – around 1mm in size – and sauté them with a few drops of olive oil and a clove of garlic; cut the squids and sauté them very quickly so that they remain crunchy. Boil the creamed potato in a pot, then add the mixed pasta and the diced vegetables; in the meantime, thinly cut the blue potatoes and fry them. When the pasta is ready, add cheese and marjoram and continue cooking until fully blended together; put the pasta in a soup bowl, garnish it with the squid and reduced sauce, the blue potato chips and the pieces of squid. It’s ready, enjoy!
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