Strangozzi with fresh fava beans, little squid and smoked ham powder

Recipe of the chef Rubina Rovini


for 4

280g Bartolini semolina Strangozzi
150g fresh shelled fava beans
150g little squids
1 clove of garlic
2 slices of smoked ham
Bartolini DOP extra virgin olive oil


Dehydrate the slices of smoked ham in the oven to 100° C, over parchment paper, until they are crunchy (45 minutes).
Scald the shelled fava beans in salted water and leave to cool.
Blend 2/3 of them with a little bit of pasta water and extra virgin olive oil, season with salt and put them aside.
Clean the squids and sauté them in a pan with extra virgin olive oil and a clove of garlic for a minute. Keep them warm.
Cook strangozzi in a pot of boiling salted water, drain, sauté it in a pan with extra virgin olive oil and garlic.
Add the fava beans’ cream and black pepper, mix and turn the stove off.
Serve it up with the little squids and the smoked ham powder.