Tag: ink

Risotto with cuttlefish ink – Italian cuisine reinvented by Gordon Ramsay

With the unmistakable flavor of sea and dill, the risotto with cuttlefish ink it is a delicious dish typical of the Italian tradition.
Like every dish that today we attribute to one or another region, this risotto also has its origins outside the Italian border and more precisely on the coasts of Croatia. It was born, in fact, in the Balkan state (then called Dalmatia) in the period of Venetian domination and subsequently spread first to northern Italy/Europe where rice is one of the most used foods in the preparation of elaborate dishes (becoming a famous dish also in Catalonia) and subsequently in the rest of the boot.
The cuttlefish ink risotto is a first course of creamy and tasty fishexcellent to be enjoyed accompanied by a good glass of white wine, a winning combination for Sunday lunches in view of the arrival of the beautiful days.

The preparation of this dish follows the basic instructions for making risotto which involves a short toasting of the cereal and a slow cooking based on broth (vegetable or animal, depending on the dish).
With this step by step recipe let’s see how to bring a r. to the tableperfect and creamy cuttlefish ink isottoin a short time and in a simple way.

If it has not been previously done by the fishmonger, proceed with cleaning the cuttlefish and set aside the bag with the ink. Use the fins and tentacles to make the broth by pouring them into a pan with cold water and leave to cook for about 30 minutes. Cut the rest of the cuttlefish into cubes and cook in a pan over high heat with chopped spring onion until golden brown.
In a saucepan, toast the rice with a drizzle of oil, add the salt and pepper and, once toasted, add the broth little by little. Halfway through cooking, add the cuttlefish cubes sautéed in the pan, setting aside a few handfuls which will be used for plating. When the rice is al dente, remove from the heat and add the black pepper and 50 grams of mascarpone and stir until it reaches a creamy consistency.
Serve the risotto hot and steaming and garnish with other cuttlefish cubes and a sprinkling of dill to taste.

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

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Ingredients for 4 people

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

Ingredients

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

Duration: 1 h 15 min

Level: Medium

Doses: 4 people

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.

Ingredients for 4 people

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