Farfalle with squid under blue cheese sauce
4 servings
40 minutes
Farfalle with squid in blue cheese sauce is a dish that embodies bold flavor choices of Italian cuisine. The combination of tender seafood and rich, spicy sauce based on Gorgonzola creates a rich flavor palette. Farfalle, due to their shape, hold the sauce well, making each bite delightfully rich. Lightly frying the squid reveals their tenderness, while baking in the oven gives the dish a harmonious texture. The exquisite final touch – grated Edam melting on top – adds a delicate creamy note. This dish is perfect for a cozy dinner accompanied by white semi-dry wine that will highlight its noble flavor accents.
1
Clean the squid from the film. Rinse and pat dry to remove excess moisture. Cut into rings. Set aside for a while.
- Squid: 300 g
2
Melt butter in a saucepan. Gradually add sifted flour to the melted butter, stirring occasionally until a homogeneous mass forms.
- Butter: 25 g
- Wheat flour: 2 teaspoons
3
Pour milk into the resulting mass. Stir. Add pre-broken Dorblu cheese cut into small cubes to the saucepan. Stir until a thick kefir consistency is achieved.
- Milk: 200 ml
- Dorblu cheese: 100 g
4
Heat spices in a pan over medium heat, then add a teaspoon of olive oil. Let the oil heat up. Add sliced squid rings. Fry until lightly white for about 1.5 - 2 minutes.
- Provencal herbs: to taste
- Olive oil: 1 teaspoon
- Squid: 300 g
5
Place dry farfalle at the bottom of the baking dish.
- Farfalle pasta (butterflies): 250 g
6
Place the fried squid on top of the dry farfalle.
- Squid: 300 g
7
Pour the prepared sauce over the squid and farfalle. Leave for 7-10 minutes. Place the dish in an oven preheated to 200 degrees. Bake for 25-30 minutes.
- Dorblu cheese: 100 g
8
Five minutes before readiness, sprinkle the dish with grated Edam cheese. Serve mainly with white semi-dry wine.
- Edam cheese: 20 g