Due to the mix of local cuisine and exceptional ingredients, bringing to the table fresh fish, and the skill of chef Antonio,at the restaurant Cocò you can taste several goodness. All created by the combination of local elements, also combining the sea to land for dishes that delight the palate.
Ingredients
400 g of cavatelli, 320 g of squid, 2 cloves of garlic, 8 cherry tomatoes, 1 fag, Extra virgin olive oil
Directions
Clean the squid and cut them into strips, then brown them in a pan with a base of garlic and olive oil. Start cooking pasta for 8 minutes, and cut the fennel into thin strips. Deglaze the squid with a bit of white wine and cooking water, add chopped tomatoes and after a couple of minutes and fennel. Pour the pasta al dente in the pan and mix everything together adding a bit of pepper and raw fennel to counter the sweet taste and give freshness.
