Ingredienti
1 cucchiaio di sale grosso
200 g di gnocchi di zucca
1 spicchio d’aglio finemente tritato
40 gr. tartufi bianchi autunnali freschi o conservati a scaglie
2 noci di burro biologico
300 g calamari freschi, puliti e tagliati a tocchetti da 1 cm
½ tazza di vino bianco secco
¼ tazza di panna
un pizzico di sale
2 porzioni
Tempo totale 30 minuti
Preparazione 15 minuti
Tempo di cottura 15 minuti
Difficoltà media
Bring to a boil in a pot half a litre of salted water. Meanwhile in a heavy bottom pan gently saute the garlic and butter being careful not to burn for 1 minute over medium-low heat. Add the calamari, wine and salt stirring gently to prevent sticking for approximately 8-10 minutes.
Halfway through the cooking process, place the gnocchi into the boiling water, stirring occasionally until the gnocchi begin to float on the top (approx. 5 mins). Drain in a colander.
Add the drained gnocchi and cream to the pan with the calamari and stir over low heat for 30 seconds. Remove from the heat, divide the gnocchi mixture onto 2 pre-warmed plates. Gently shave the truffles over the top and serve immediately. Buon Appetito!
