Pasta with black cuttlefish. The etiquette is not recommended to serve it at dinner not to find themselves all with the black mouth, but do you know that there is? And’ 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, preparao them for connoisseurs and I often tell 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 they almost always. On my channel You Tube you will also find the VIDEO RECIPE step by step, with all the little tricks that will make you prepare a pasta with black cuttlefish absolutely perfect. And if you are rice lovers, you should definitely try the Black rice with cuttlefish, a choreographic completely black risotto taste great. In addition, pasta with black cuttlefish 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. Have a good day!
Pasta with black cuttlefish (Sicilian recipe)Print This
- 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
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, 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 seppia.Buon appetite sauce!
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.