Recipe Spaghetti with cocoa with baby squid – Italian Cuisine

Recipe Spaghetti with cocoa with baby squid


  • 500 g bone and fish cuttings
  • 320 g bronze-drawn spaghetti
  • 200 g spiked baby squid
  • a stalk of celery
  • half onion
  • half fennel
  • half shallot
  • half a clove of garlic
  • bitter cocoa
  • cocoa crane (grains of roasted cocoa beans)
  • White wine
  • chili powder
  • extra virgin olive oil
  • 80% dark chocolate
  • salt

For the recipe of spaghetti with cocoa with calamari, prepare a fish broth: cook the fish cuttings in 1 liter of water with 100 g of wine, celery, onion and fennel until the broth is reduced by half. Salt, strain and set aside. Finely chop the garlic and shallot.

Brown them in a pan with 2 tablespoons of oil. Turn off, add 4 ladles of fish broth, a handful of cocoa crane, a pinch of cocoa, a pinch of red pepper and bring to a boil. Cook the spaghetti al dente and drain 2 minutes before the end of cooking. Meanwhile, sauté the squid in a pan with a little oil, for 1-2 minutes.

Transfer them to the pan with the grué, add the freshly drained spaghetti and finish cooking them, making them absorb the seasoning. Finally whip them with 2 tablespoons of oil and turn off. Spread the spaghetti and the calamari on the plates. Complete with grated chocolate and serve immediately.

Recipe by Federico Dell'Omarino

This recipe has already been read 163 times!

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close