Sometimes I can think of some unusual pairings for would define, like this pasta with black cabbage sauce and squid. When at home I said I wanted to experience the pairing, They skeptics are shown. Once you tasted the dish, they did an encore. Because the taste of this paste is quite extraordinary: the sweet squid, tasty dried tomatoes, the cabbage that gives the aroma so characteristic herbaceous. The paccheri adapt perfectly to the gravy, that slips inside the pasta in a taste explosion. If you prefer a long pasta, I do not recommend the spaghetti and you would say to orient more toward spaghetti square, that takes the sauce better.
I think this pasta with black cabbage sauce and calamari is perfect for Sunday lunch. And it is a viable alternative, creative but on a solid traditional base, the classic Spaghetti WITH CLAMS (that on my YouTube channel also find the VIDEO RECIPE step by step) o al RESOTTO TO PESCATORA, that in any case I love very much and that is always a great classic.
Among other things, with this dish bring to the table a first fish at a relatively lower price than the usual dishes shellfish and crustaceans. At this point, I would tell you to save the recipe and have a look at all my RECIPES WITH SQUIDS and all my RECIPES WITH BLACK CABBAGE. Have a good day!
MEDIA PACCHERI SAUCE WITH 'THE SQUID AND BLACK CABBAGEPrint This
- 320 grams of paccheri or other short pasta
- 2 medium-sized squid
- a bunch of kale
- 4 dried or dried tomatoes in oil
- a shallot or a piece of onion
- extra virgin olive oil, to taste
- a clove of garlic
- a small piece of chili pepper
- 100 ml dry white wine
- Salt, to taste
Clean the squid: unless you've already bought them clean, you can look at the VIDEO RECIPE of SQUIDS STUFFED where there is the TUTORIAL STEP BY STEP how to clean house in the squid. Once the squid cleaned, noodles into strips and then into small pieces.
Peel and finely chop the onion. Also chop the tomatoes. Clean the garlic and crush slightly.
Sauté onion in a large skillet in olive oil, with a tablespoon of cold water so that colors slightly, but not burn. Add the garlic and chilli and, just slightly soffriggeranno, add the squid. Brown the high heat squid, Remove the garlic and chilli and add the dried tomatoes. Deglaze with white wine. When the alcohol has evaporated, combine with meat sauce squid also half a glass of warm water, salt and cook covered over low heat for 30 minutes or until the squid are tender.
While the sauce is cooking squid, Clean the cabbage by removing the leaves from the stems, then carefully wash the leaves under running water and chop finely with a knife. Add the chopped cabbage with meat sauce squid, cover and continue cooking over low heat for another 15 minutes or until the cabbage is tender not. When squid and cabbage are tender, taste and possibly add salt. The ragout of squid and cabbage should be thick and fragrant, if there was still too much fluid, cook uncovered for a few minutes.
Boil the pasta in salted water. Drain the pasta al dente and toss in pan with the sauce of squid and black cabbage, mix it with a little’ of the pasta cooking water and a thread of extra virgin olive oil. Serve the pasta filling the pot with plenty of freshly ground black pepper. Bon appétit!