Pasta Al Nero Di Seppia, Sicilian original recipe. And one of the most traditional seafood dishes of Sicilian cuisine. The etiquette recommended to serve pasta with black cuttlefish at dinner not to find themselves all with the black mouth, but do you know that there is? Is’ a plate that I love, Sicily is found in every fish restaurant that respects and is in great demand. Black cuttlefish noodles are a unique dish for connoisseurs. As for the perfect pasta format, the fight is always between linguine and spaghetti. Although spaghetti has a roughness that takes the sauce much better.
The video recipe of black cuttlefish paste
I often prepare black cuttlefish paste to my guests who, often, eat this dish to me for the first time ever. No one has ever complained about having a black mouth, but the Encore they almost always. On my channel You Tube you will also find the VIDEO RECIPE Step by step the pasta with squid ink, with all the little tricks that will make preparing a first absolutely perfect dish.
And if you are rice lovers, you should definitely try the RISOTTO WITH CUTTLEFISH INK, a choreographic completely black risotto taste great. In addition, pasta with squid ink can also be considered a complete meal because if sometimes prepare it to perfection you have to put in the pot also quite a few’ the squid pieces. Finally a word on the envelopes containing the cephalopod ink found in supermarkets: if you want to use them to color the dough for ravioli, a noodle or bread are fine, usatele pure. If you want to flavor the pasta desist: the dish would taste any or no meaning.
If you love cuttlefish, I also propose to you the CUTTLEFISH WITH PEAS, a tasty second course and very simple to prepare. Do not forget to have a look also to all my SICILIAN RECIPES. Have a good day!
2 medium-sized cuttlefish, about 600 grams
30 grams of tomato paste
60 milliliters of dry white wine
one shallot or fresh onion
350 g spaghetti alla chitarra
extra virgin olive oil as required
a small piece of chili pepper
salt to taste
Before making pasta with black cuttlefish, Look at my VIDEO RECIPE step by step, where I explain the basic steps of this dish.
Finely chop the onion and put it in a pan with pepper (full if you want a little spicy, cut into small pieces and with seeds if you prefer spicy) with extra virgin olive oil: Sauté slowly, adding a little hot water to keep it from burning, and cook until it becomes transparent. Meanwhile, cuttlefish cut into thin strips and divide the tentacles.
Add the squid to the onions and saute over medium heat. When the squid change color, as you see in VIDEO RECIPE , Deglaze with white wine. Evaporate the alcohol and add the tomato concentrate. Finally, the most complicated part: add the black cuttlefish. Take the bladder containing the black between two fingers and squeeze plan to make black drip, which it is usually quite thick. Change piano, trying not to splash, because this ink stain on a virtually permanent. Stir and add very little hot water (half glass).
Cook the squid with their black and covered over low heat for about 15-20 minutes: taste before adding salt because the 'black' of the cuttlefish is naturally salty, careful not to overdo it.
Boil the pasta in plenty of salted water and drain it 'al dente'. Stir the dough in the pan with the sauce of cuttlefish, emulsify everything with a drizzle of extra virgin olive oil and little cooking water if necessary.
Serve the noodles with black cuttlefish completing the dishes with pieces of squid sauce. Bon appétit!
MATCHING: What could be better than a Sicilian white with this dish that we find on all the coasts of Sicily? We propose IOCU, a Catarratto IGT (vine) produced from organic grapes of the Quattrocieli winery, of Alcamo (Trapani). Savory, cool, with intense floral scents, It is a wine that goes well with this recipe from taste Mediterranean and fully, especially, Siciliano.