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4 squids

1 bunch of green asparagus

1 liter Matt Bio Coconut Vegetable Beverage for reduction

200 ml. Matt Organic Coconut Vegetable Drink to Blend

1 clove of garlic

chili powder

salt and pepper to taste.

Evo oil q.b.


fresh coconut

edible flowers


Clean and cut the squid into rounds and set aside.

Cut fresh coconut into fine flakes for decoration and set aside.

In a small saucepan, pour 1 liter of Matt’s Organic Coconut Vegetable Drink and reduce it to 80% over low heat. It will be used for decoration.

Clean and cut asparagus into thin slices.

In a nonstick pan put a drizzle of Evo oil and when hot add the crushed garlic clove.

Allow to sauté for a few moments and add the squid and asparagus.

Season with salt and pepper.

Add chili pepper (amount to taste). Cook the whole thing for a few minutes. Fade with Organic Matt Coconut Vegetable Drink.

In a pot, boil water for the pasta and salt it.

Drop the reginette into the boiling water and cook for half the cooking time indicated on the package.

Drain the squid and asparagus with a skimmer and set aside on a plate.

Drain the pasta and place it in the pot in which the squid and asparagus were cooked. Continue cooking by “risottoing” the pasta over medium heat. Blend with Organic Matt Coconut Vegetable Drink.

Add the squid and asparagus at the last minute.


In a soup plate, create a nest of queenlets in the center and decorate with chives, a spoonful of coconut reduction, fresh coconut flakes, and edible flowers.

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