Baked Trofie with Squid and Cauliflower
Category: First Courses
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Trofie | 500g |
| Squid (calamari) | 600g |
| Cauliflower | 2kg |
| Cherry Tomatoes | 300g |
| Onion | ½ |
| Breadcrumbs | 100g |
| Water | q.b. |
| Parsley | q.b. |
| Extra virgin olive oil | q.b. |
| Fine salt | q.b. |
| Black pepper | q.b. |
| All-purpose flour | 40g |
| Extra virgin olive oil (for béchamel) | 40g |
| Water (for béchamel) | 700g |
| Fine salt (for béchamel) | q.b. |
| Black pepper (for béchamel) | q.b. |
Instructions:
-
Preparation of Ingredients:
- Start by cleaning the squid. Gently detach the head from the body, remove the skin, and extract the cartilage pen inside. Rinse the cleaned squid under cold water, then cut both the body and tentacles into small pieces.
- Remove the base and leaves of the cauliflower, then separate the florets. You’ll need about 500g of usable florets.
- Cut the cherry tomatoes into quarters and finely chop the onion.
-
Cooking the Vegetables:
- Heat a little olive oil in a large skillet over medium heat and sauté the chopped onion until soft.
- Add the cauliflower florets and let them sauté for a few minutes to develop some flavor.
- Add the chopped cherry tomatoes to the skillet, then season with salt and pepper. Pour in the water, cover the pan, and reduce the heat. Let it simmer for about 20 minutes.
-
Preparing the Pasta:
- While the vegetable mixture is simmering, bring a pot of salted water to a boil for the pasta. Once boiling, cook the trofie for 1 minute, then drain.
- Drizzle a little olive oil over the cooked trofie to prevent sticking. Set them aside.
-
Making the Bechamel:
- In a small saucepan, combine the flour and olive oil. Turn off the heat and add the water, stirring continuously to form a smooth sauce. Season with salt and pepper to taste.
-
Combining the Ingredients:
- After 20 minutes of simmering the cauliflower mixture, add the squid pieces and cook for a few more minutes until they are tender.
- Transfer the trofie into a large bowl, then pour in the vegetable and squid mixture, along with the bechamel sauce. Stir everything well to combine.
-
Assembling the Dish:
- Preheat the oven to 200°C (392°F) in a convection setting.
- Transfer the pasta and sauce mixture into a baking dish, and top with breadcrumbs for a crispy, golden finish. Drizzle a little olive oil on top.
-
Baking:
- Place the dish in the oven and bake for around 10 minutes, or until the surface is golden brown and crispy.
-
Serving:
- Remove the baked trofie with squid and cauliflower from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley and enjoy this delicious, hearty dish.
This baked trofie with squid and cauliflower brings together the flavors of the sea and earthy vegetables for a comforting yet sophisticated first course. The trofie pasta, soft cauliflower, and tender squid, all topped with a crispy breadcrumb crust, make for a delightful dish that’s perfect for sharing with loved ones.
