Tag: ink

Spaghetti with cuttlefish ink with amberjack ragù alla Vernaccia – Italian Cuisine

Spaghetti with cuttlefish ink with amberjack ragù alla Vernaccia

1) Prepare the comic. Clean the amberjack and fillet it (or have it cleaned by the fishmonger), keeping the head, the bone and the scraps. Put them on in a large pot with cleaned and washed carrot, celery, tomato, shallot and parsley, add the wine, 600 ml of water, a few peppercorns and a teaspoon of coarse salt and bring to a boil. Lower heat and simmer for about 30 minutes in a covered pot. Then filter the comic.

2) Put a pot of water on the stove. Meanwhile, reduce the amberjack pulp into 1 cm cubes. Wash the chard and cut the leaves into julienne strips. Chop the semi-dried tomatoes.

3) In a large non-stick pan browned 4 tablespoons of oil with crushed garlic without letting it burn; after about a minute unite the cherry tomatoes then the amberjack and immediately after the julienne of chard. Sprinkle with Vernaccia and 1 dl of fish stock in which you have melted the saffron, add salt and pepper and cook for 2-3 minutes until you get a soft sauce.

4) When it boils, add salt to the water, paid spaghetti and drain them al dente. Blow up the pasta in a pan with the amberjack sauce and a few tablespoons of its cooking water, distribute it on the plates and serve.


Posted on 14/01/2022


Recipe Maltagliati with cuttlefish ink with wine sauce and peas – Italian Cuisine

Recipe Maltagliati with cuttlefish ink with wine sauce and peas

  • 300 g dry white wine
  • 200 g shelled peas
  • 200 g 00 flour plus a little
  • 150 g re-milled durum wheat semolina
  • 150 g milk
  • 120 g onion
  • 50 g cream
  • 10 g trout eggs
  • a sachet of squid ink
  • laurel
  • extra virgin olive oil
  • salt
  • black peppercorns

For the cuttlefish ink maltagliati recipe, pour the flour and semolina, 175 g of hot water, 10 g of oil, the cuttlefish ink and a pinch of salt into the mixer; knead with the hook whisk, transfer the dough to the floured work surface, knead it again briefly by hand, then collect it into a ball, wrap it in cling film and let it rest for 30 '.

Meanwhile, brown the chopped onion in 30 g of oil with a bay leaf, a generous grinding of pepper and salt; add the wine and cook for 20 'over low heat, until the wine is completely reduced and the onions have not fallen apart. Add the milk and cream, remove the bay leaf, bring back to the boil, turn off and blend in cream. Boil the peas for 5 'in boiling salted water.

Roll out the dough not too thin, cut it into large lozenges and boil for 2 'in boiling salted water. Drain the maltagliati, toss with the wine sauce and peas, and decorate with trout eggs before serving.

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