Classic cuttlefish ink spaghetti are one of the most popular made in Italy first courses of fish. Scenic and greedy, they are also easy to prepare.
Classic cuttlefish ink spaghetti will be a real treat for the palate, although you’d better avoid them when you’re on a romantic date (they’ll blacken your teeth for a while). The black is obviously given by the cuttlefish ink, so you will have to buy fresh cuttlefish with their bag still inside, being careful to remove it with great delicacy .
Alternatively, if you use frozen cuttlefish already cleaned, you can buy the ink separately : however, we highly recommend the first option. Are you ready? Let’s begin!
Preparation of spaghetti with cuttlefish ink with the original recipe
- To prepare your cuttlefish ink pasta, first clean the fresh cuttlefish, carefully removing their bag and set it aside. Cut the mollusc meat into strips or into small pieces .
- In the meantime, boil the spaghetti in salted water.
- In a pan, brown the garlic cloves deprived of the sprout and chopped in a few tablespoons of extra virgin olive oil. Then add the cuttlefish and let it cook .
- After 10 minutes, blend the cuttlefish with the dry white wine, so that they can take on an even more interesting flavor.
- When the wine has evaporated, add the black bags to the cuttlefish and press a little with the spoon so that the ink comes out.
- Sauté the pasta cooked in a pan with the cuttlefish ink sauce and the cuttlefish and then complete the dish with a nice leaf of fresh parsley and, if you wish, some cheese.
Of course, you can also prepare this dish without the cuttlefish and without having to remove the black from the animal’s bag. In fact, squid ink can be bought in all the best supermarkets and used to color pasta (starting from the dough and not after cooking) or other delicious recipes and, preferably, fish recipes. The sauce for spaghetti with cuttlefish ink is, as you have seen, quite simple, but you can then add other ingredients such as chilli, or the grated rind of half a lemon raw on the finished dish.
Tips for using cuttlefish ink
Cuttlefish ink is an element that releases a flavor and freshness that few are able to fully grasp. In fact, it is not just a dye, but gives flavor and particular characteristics to the dish. Cuttlefish ink has a very delicate flavor on one side, but at the same time iodized and marine , perfect for gourmet dishes.
You should know, then, that squid ink is very good, so you will need a few grams to season a bowl of pasta (more or less 8-10 g for 3-4 people). Do not overdo the use of this ingredient, in fact excessive use will make the pasta really too salty. Also pay attention to the water, salt it less than normal once it comes to a boil.
It is good to consume this dish at the moment, however you can keep it for a maximum of 1 day in the refrigerator, well covered with cling film. We do not recommend freezing in the freezer.
Riproduzione riservata © - WT
There is no Easter breakfast without the Roman regrown pizza
The Easter regrown pizza is a typical product of Rome, prepared for breakfast and stuffed in many ways. The original...
Have you ever tried our gluten-free vegan shortcrust pastry?
A very simple recipe to prepare at home for those suffering from intolerances: the gluten-free vegan shortcrust pastry will please...
Easter Mazurek, an amazing Polish dessert
Mazurek is a Polish dessert typical of the Easter period made up of a crunchy base stuffed with jam and...
Pastitsio: the super tasty Greek first course
Pastitsio is a typical Greek first course known to be very similar to baked pasta. Here’s how to prepare it...
Crepes without gluten and lactose, the perfect recipe for everyone!
Enjoy a moment of sweet relaxation with delicious gluten-free and lactose-free crepes. We will make you who are intolerant satisfied...