Pasta Al Nero Di Seppia, traditional recipe 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. Spaghetti with black cuttlefish (but it is also fine linguine) I am a single plate, for connoisseurs, and I make them often to my guests, often, eat this dish to me for the first time ever: No one has ever complained about having the black mouth, but the encore almost always asks for it. 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. Do not forget to have a look also to all my SICILIAN RECIPES. Have a good day!
Pasta Al Nero Di Seppia (Sicilian recipe)
Print This
INGREDIENTS
- 2 medium-sized cuttlefish, about 600 grams (fatevele thoroughly clean but make sure that the bladder containing the black ink remains intact)
- 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
PROCEEDINGS
Before preparing the 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 ' nero’ the cuttlefish is naturally salty, careful not to overdo it.
Boil the pasta in boiling salted water and drain it 'al dente'. Stir the dough in the pan with the sauce of cuttlefish, emulsifying all with a drizzle of extra virgin olive oil and a little cooking water if necessary.
Serve the noodles with black cuttlefish completing the dishes with pieces of squid sauce. Bon appétit!
THE PAIRING: What's better than a white Sicilian with this dish that we find in all the coasts of Sicily? We propose IOCU, a Catarratto IGT (vine) produced from organic grapes the winery Quattrocieli, 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.
40 comments
Vist Ada! You have brought back the original recipe in an excellent manner!
Congratulations!
Thank you! When I publish a traditional recipe I do research and study a lot, to propose the closest possible to the original version. I not always all agree with the result, but I I put all. I'm glad you liked. ADA
Dear Ada, in memory of my grandmother, 70 years ago the spaghetti with black cuttlefish were made exactly as you have exposed.
Ah, My grandmother is Catania:)
Thank you!
You are grateful! Is’ a pleasure bringing the tradition forward. A dear greeting. ADA
Hmmm they are delicious
Thank you! and welcome. ADA
Hi Ada!
I'm thinking about my Christmas Eve menu and I'd like to try the spaghetti with squid ink, but I never did. Unable to prepare something the day before…# true? It would be great, prepare the sauce before but I have no idea of the reaction they would cuttlefish and especially black!
Enlighten me? excuse the ignorance and thank you always for your nice recipes, When I see them in the mail in the morning immediately put me in a good mood! a hug, Silvia
Hello Silvia! Of course you can prepare the sauce the day before, without any problem. If it becomes too dense, just stretch it with a few drops of water from the pasta and the problem is solved. Is’ very easy to do, take a look at the videos that are linked in the post. If you have concerns are always here. PS, Tuesday will come out my seafood menu for Christmas, Maybe you'll find something that interests you! A hug, ADA
Congratulations… for the eyes.
But the recipe is fantastic. Simple, essential, but for this employee, as for its success, exclusively by the sensitivity of the Cook, just as they did at the time of our moms, (i.e. your grandmothers).
For me the sauce with cuttlefish and’ a myth of established family roots. My mother, and her sisters, to prepare this dish so utterly fantastic.
The idea of using spaghetti alla chitarra seems very appetizing, provided, Obviously, that they are able to ensure the al dente, to which I would not give up for no reason.
Brava
Hi John. Don't talk to me about "al dente" because my cooking is the molar. Even are overwhelming, so much so that when guests have to restrain me and often I prepare my dough in a separate cooking. The spaghetti alla chitarra stays al dente obviously if the time represented by the decidedly less baked confection. Also being rough and squared takes very good gravy. is a type of pasta with cuttlefish I really like. Thanks for the compliments, I love to cook and I always hope that you see. ADA
Get yesterday….. a big hit!!!!
Thank You Giusi!! You know it's the most clicked of the site? but it is rare to get a comment from someone who prepares my dishes, and then your makes me doubly happy! A big thank you, ADA
Thank you Ada!
I love to cook fish, especially since I am away from my Golden Sicily. Yesterday I shot…I used the Maccheroncini di Campofilone which had given me my host. Very thin but I must say they made the refined dish…
Not only very thin, but very difficult to manage, so, you're doing great! And I really love, with the fish sauce is great but the black sauce, being thick and rich pieces of cuttlefish is really hard to deal with this type of pasta. Congratulations!
I was just fortunate to have the insight to manage everything with a little’ cooking water…… no particular skill 🙂
And this is skill, no luck. I embrace you, ADA
I substituted the cuttlefish with small calamari, and I added an anchovy: fantastic dish, I got applause.
Thanks Antonio! I applaud too! ADA
but use all the google translator? you don't understand a damn thing, Sorry.
Hi Katja, If the recipe you want in Italian of course is my native language. For the other, Although I speak good English and German, It is impossible to publish each recipe with a translation on time (It would take a professional translator and a considerable expense, both economic time), for this we use the Google translator but in latest update has several problems. Se hai bisogno di chiarimenti in inglese io sono sempre qui. ADA
It appears some kind of online translator was used; a very bad job at that! Proof that knowledge of languages and using a human translator cannot be beat by technology.
You are right, never technology could beat a human, but when you have a blog – despite the fact that I speak three languages – it’s really impossible to translate all recipes. I’m journalist and work all the day, I cook during the night, so I have no time at all to translate all. So an authomatic translator is better than nothing. In case of doubts or questions I’m always ready to answer, here as well as on Facebook, Instagram, Twitter. Have a nice day Cristina
sono uguali a quelli che faccio io bravi si fanno cosi’ saluti da catania
il finocchetto non ci va’
Grazie Francesca, saluti!
Il peperoncino lasciatelo a parte ,piuttosto immancabile deve essere ,in my opinion ,il finocchi etto selvatico . Provare
Hi Pier Paolo, you know what they say, everyone has different tastes. I love fennel but pasta with black cuttlefish in its own way is delicate and the fennel is a little’ invasive. As for the hot pepper, I prefer the spicy but clearly who doesn't can omit it. Though the kitchen is beautiful because it varies, from a recipe everybody can get the dish you prefer! See you soon, ADA
very good ... I've eaten today…l’
have you tried it with toasted breadcrumbs?and’ a delight..
Thanks Dominic, and welcome! No, never tried it with toasted breadcrumbs (which incidentally I put everywhere), definitely I will try! ADA
A word of advice to all. Try a dish ready, put a sprinkle of grated pecorino cheese. Mario
Hi Mario and welcome. I put the cheese in many fish dishes, but honestly in Squid also so as not to miss the beautiful color effect that this dish has naturally. In any case, the kitchen is beautiful because each can do according to your taste! Thanks for the advice and see you soon! ADA
Yummy!!! I made them tonight for the first time! Appetizing! My husband impressed you looking ririuta to eat them…
Hello and welcome! Squid ink spaghetti is one of my favorite dishes. Try the risotto, yummy food! And keep your husband fasted for a week, then presentaglieli to table: Li will taste for fame and fall in love! See you soon, ADA
Yummy!!! I've eaten in Venice and are fabulous!!!!!:) a big kiss!!!
They are one of my favorite dishes, Despite the minor inconvenience of black mouth! And it's also great on rice, the site in days! Hugs Simone!
Onion? I have to say I feel better with garlic
Hello Joseph, Welcome. I with the squid ink I prefer the onion because I think it's more delicate, but it's just a matter of taste. Sometimes I put a clove of garlic, but in shirt, together with onion. See you soon, ADA
Good good good…is a truly fabulous dish !!!
🙂
Here in the area of Comacchio (Ferrara) I was taught to use the brown parts that are on the sides of the cuttlefish which are harvested and placed after 1 bit that the squid are cooking, then the process is equal to those described above. Hello and Bon Appetit!
Hi Monica, you mean the ' little wings’ or interior parts? If the internal parts are never tried and then I'll try! A hug!