Black macaroni with aeolian curl

Procedure

To prepare macaroni with s cuttlefish black, put on the worktop the rhyme-rimciated hard wheat and salt. Make a hole in the middle, the so-called 'fountain'. Add half the water and the black cuttlefish. Knead (by hand or with the planetarium), slowly adding the rest of the water, until you get a smooth, homogeneous loaf. Knead for 20 minutes. Be careful: the loaf should not be too moist but not too dry. If it's dry, you'll need to add some water. If it's too wet, add the rhyred semola. Once ready, wrap the stle and neck dough in the cling film for food. Leave to rest for at least 30 minutes, at room temperature.

When the loaf has run out of rest time,, macaroni will have to be prepared for the ferret. For the forming of the dough, follow the VIDEO RECIPE which you find in the tutorial on HOW TO MAKE SICILIAN MACARONI. Divide the dough into small pieces, thin cords and divide into small pieces. Then, get the macaroni using a small wooden skewer, if you don't have the traditional ferret (or sock iron). If you want to eat fresh pasta, use it within an hour and store it at room temperature. If, instead, you want to dry the pasta, you can leave it in the air in a cool, dry place until it's dehydrated (minimum 20 hours).

For the amberjack sauce with a heolithic, dissaal the capers in cold water, chop the garlic finely, cut the olives into small pieces by removing the core. Wash the tomatoes and cut them in half. Chop the parsley too. Cut the amberjack into homogeneous-sized pieces (approximately 2 cm) and carefully remove any bones using tweezers. Brown the garlic and chilli in extra virgin olive oil, over low heat.

When the garlic is slightly golden, add the tomatoes (cherry type) and jump into a brisk focus for a few minutes, until the peel tomatoes does not will be slightly wrinkled. Blend with a little white wine. When alcohol has evaporated, Add the capers, olives and half the parsley. Add some salt, If necessary, and cook a few minutes. Add the amberjack and sauté it in a frying pan over a high heat for a few minutes. Fish should remain soft and juicy.

In plenty of salt water, boil the black macaroni to the ferret or the pasta you have chosen. Drain al dente and sauté the pasta for a few minutes in the amberjack sauce. Top with a drizzle of extra virgin olive oil and with the rest of the chopped parsley. Serve immediately. Bon appétit!

MATCHING: Bonavita Rosato, Igt Sicilian Lands (vintage 2018), Made with Nerello Mascalese grapes, Nocera and nerello Cappuccio, this wine marries the tomato and the amberjack sauce, thanks to the scents of red fruits and a very persistent savory note, that enhances above all the acidity of the tomato. A wine of character, that is born in the mountains around the city of Messina and that we recommend to taste at a temperature of 10 degrees.