Firefly squid and spring cabbage peperoncino
Firefly squid, named for the pale blue glow of its flesh, contains vitamins A, E, and B12, and is expected to help prevent lifestyle-related diseases and anemia.
"Spring cabbage" is harvested from March to July and is small in appearance, with thin, soft leaves that are loosely rolled. It is rich in moisture and sweet, making it ideal for salads and dishes that only require a quick cooking.
Try adding this easy pasta dish made with firefly squid, which is in season in the spring, and spring cabbage, which is rich in vitamin C, to your repertoire.
| [Ingredients] For 2 people | |
|---|---|
| spaghetti | 160g |
| Salt (for boiling) | 16g |
| Firefly squid (boiled) | 1 pack (100g) |
| Spring cabbage | 3 sheets |
| garlic | 2 slices |
| Red pepper | 2 pieces (sliced) |
| Olive oil | 3 tbsp |
| salt | 1 teaspoon |
| Black pepper | A little |
| soy sauce | 1 teaspoon |
How to make
- Remove the eyes and beak from the firefly squid and cut the cabbage into large pieces.
- Cook the pasta in generously salted water for 1 minute less than the package says.
- Heat olive oil and sliced garlic in a frying pan over medium heat. When bubbles start to appear around the garlic, add the sliced red chili pepper and transfer the aroma to the oil.
- Add the firefly squid and cabbage to step 3, stir fry briefly, and season with salt and black pepper.
- Add the boiled pasta and a ladle of the cooking water to step 4, and just before removing from the heat, add a splash of soy sauce as a secret ingredient and then serve on a plate.
