Recipe for escarole, lentil, tubetti and squid soup

Make the basil sauce with a hand blender, first combining the basil and ice, then the oil and salt. Finally, stir the sauce until it is not too thick.
Prepare the soup by boiling the lentils. Meanwhile, wash the escarole leaves and cook them in boiling water with a little salt for a few minutes. Drain them and cut them into pieces.
Put a pinch of extra virgin olive oil in a pan and fry the garlic and pepper. garlic, oil and hot pepper. Add the escaroles, season and add the lentils with water. Salt
When the soup comes to a boil, add the pasta and cook.
While the pasta is cooking, fry the squid in a hot oiled pan. Salt them.
Add salt to the soup. Serve each dish topped with roasted calamari and a drizzle of basil sauce

3 out of 4

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