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Fresh cuttlefish pasta is so spectacular that I can't stop preparing it whenever I can [rarely] buy it. It is generally prepared with seafood. As I only have an opening at ... Somes and Aries I used mussels [they are more affordable and for the price]. The preparation has such fast execution times that in 10 minutes it can be put on the table for serving.
- 250 gr fresh tagliolini with cuttlefish ink
- 300 gr frozen peeled mussels
- 50 ml oil
- 50 ml white wine
- 1/2 red pepper
- 1/2 red-green hot pepper
- 1 knife tip turmeric powder
- 1 red
- 6 cloves garlic
- lemon juice
- green parsley
- basil leaves
Preparation time: less than 30 minutes
MOD DE PREPARARE RETETA Black cuttlefish noodles and mussels:
Boil the pasta in boiling salted water for 4 minutes and drain.
The vegetables are cleaned and washed.
Lightly chop the minced garlic, hot pepper in the pan oil and add the shells.
Add chopped tomatoes, chopped peppers and turmeric.
Pour the wine on top. Salt and leave on the fire for a maximum of 4-5 minutes.
Mix at the end with the chopped green parsley.
I also added lemon juice. I felt that the shells demanded more acidity.
Do not exceed the cooking / stewing times. The pasta must remain al dente. The shells will crumble if they are too prepared.
Be careful the color of the turmeric prunes is very strong, it can stain.
Doses & Ingredients
- Doses for 4 people
- Difficulty Bassam
- Preparation 10 min
- cottura 40 min
- Cost medium
- Food availability mediate
- Tagliolini black - 400 gr
- Cuttlefish 2
- Tomatoes mature - 2
- Extra virgin olive oil (EVO) 4 tablespoons
- White wine & frac12 glasses
- Prezzemolo 1 deck
- Onions 1 clove
- Garlic clove 2
- Chili powder 1 pinch
- Its q.b.
Black cuttlefish noodles
Hi, it's been a long time since I wanted to make cuttlefish noodles, instead of cooking and putting the cuttlefish in the sudette, I preferred to color the pasta, it only changes preparation but does not change its goodness, the cooking of cuttlefish remains the same as always, only they are cooked in white. They are quick to make, between cooking the sauce and cooking the pasta, we can put our diners on the table for lunch time. To make it first you can prepare the cuttlefish sauce in advance (I did so and put it in the fridge) not having the bag containing the black cuttlefish I took the sachets in the fish tank. Now let's move on to what will be used to prepare your cuttlefish noodles and how they were made by me. Thank you for your attention and your time to read my recipe.
For the cuttlefish black noodles
Thaw Argentine shrimp for one night in the refrigerator. Clean the shrimp and deprive them of the intestinal fillet, keeping heads and carapaces aside.
Cut celery, carrot and onion into large pieces, brown them in a pot over a high flame, add the shrimp heads and carapaces and toast them for a couple of minutes. Blend with white wine, add a teaspoon of tomato paste and cover with water.
Cook for 25-30 minutes, then strain and set aside.
Brown a clove of garlic in a frying pan with a drizzle of oil, then add the shrimp and brown for a few minutes. Remove from the pan so that they do not overcook. Combine the cherry tomatoes cut in half and cook for 10 minutes over low heat.
Add the broth and bring the shrimp back to the pan. Cook the tagliolini al dente and finish cooking in the pan with the shrimp broth. Beat with extra virgin olive oil, add a few basil leaves and lemon zest.
Black cuttlefish noodle timballini with mixed sea and mussels
Dear friends, this morning I want to give you a delicious and scenic idea for today's lunch.
Yesterday, entering a pasta factory I let myself be conquered by some very fragrant black cuttlefish noodles, so I decided to take them, from the freezer the night before I had taken out a pack of risotto mix, I initially wanted to do that , but then I decided to change, for once set aside (for a day) the bimby and spadellare a p & # 242.
Here's what I combined in the kitchen.
Ingredients: for 5 people
250 gr of fresh cuttlefish noodles
1 pack of 300 gr of mixed seafood for risottos
20 frozen or fresh mussel valves
100 gr of mozzarella fillets or cubes
1 pack of canned cherry tomatoes
1/4 white onion
1 nut of butter
EVO oil Q.b.
salt and pepper Q.b.
Put a pot of water on the fire to boil.
We turn on the oven at 200 & # 176
We chop the onion and let it dry in a large pan, when it has turned brown we add the washed and drained sea-mixture and brown for 3 min. add the drained cherry tomatoes, mash them with a spoon, add salt, pepper and simmer for 5 minutes. and we turn it off.
When the water for the pasta boils, boil the noodles for 3 minutes, drain them and season them in a large bowl with the mozzarella fillets, most of the prepared sauce (from which we will have removed the mussels that we will need to decorate) and the walnut of butter, butter muffin tins, take the spaghetti with a fork and spoon, roll them on themselves and put in the molds, pressing lightly.
We place our timballini in a pan with high edges, add enough water to reach more than half of the molds, cover with aluminum and bake in a water bath in the oven for 30 min.
Let the timballini rest for 5 minutes, unmold them on the individual plates, garnish with the mussels, a few tufts of parsley and a spoonful of hot sauce that I served in a shell.
The dish is ready !!
I hope you like it
& bullIngredients & bull
The preparation of the recipe consists of two phases. In the first phase, the mussels must be cooked and in the second phase the proper preparation of the sauce for spaghetti. I suggest you start by preparing the ingredients. Peel a clove of garlic and cut it long and remove the central green part (1). Wash the cherry tomatoes and cut them in half (2). Preparation of mussels: put some EV oil in a suitable pan (3).
Add garlic, and after 1-2 minutes also clean mussels (4). Instructions on how to clean mussels & egrave HERE . Add the wine as well (5). Cover until all the mussels open and continue to cook for another few minutes (6). It will take about 10 minutes from the start of cooking to the end.
Then remove the mussels from the shells and leave them in the sauce they created (7). Some mussels should be left with the shells to decorate the dishes. Preparation of tomatoes: Heat 3 tablespoons EV oil on a clean pan (8). Put the cherry tomatoes and cook for a few minutes without breaking them (9).
Preparation of sepia black: Squeeze the ink into a glass, add lukewarm water to allow the ink to dissolve effectively (10) (11). Add the black to the pan with the mussel sauce (12). Now the sauce & egrave partially reduced.
Cook the spaghetti al dente, drain and put them in the pan with the mussels, mix and reduce a little in the sauce (13). Finally add the cherry tomatoes (14). Fresh parsley (15). Stir and serve.
If you like the recipe, share it using the buttons at the bottom of the page. grazie
Black cuttlefish noodles with seafood
- Cuisines: Italian
- Difficulty level: medium
- Add to favorites
- Preparation time: 60m
- Cooking time: 36m
- Ready in: 1:36 h
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Cuttlefish noodles with seafood are a typical dish that can be enjoyed in Italian marine areas, such as the coasts of Sicily and Calabria. Their taste is really intense and very strong, the seafood if fresh is really a pleasure for fish lovers exalted even more by the addition of this refined ingredient, black sepia.
- For fresh pasta:
- 500 gr of flour 00
- 5 medium whole eggs
- 50 g of olive oil
- Sepia black, 12 gr
- For the sauce:
- A box of cherry tomatoes
- 30 gr of olive oil
- 1 clove of garlic
- pepper q.b.
- 500 gr of mixed seafood: clams, mussels, mazzancolle, cuttlefish, octopuses or other
- chopped parsley
For the pasta: pour the flour on a flat surface and arrange it in a fountain with a fork, create a hole in the center and break the eggs, add the oil, the cuttlefish black and start kneading, first with a fork and then with your hands . Add more flour if necessary and knead well until you create a soft but thick ball of dough.
Take the pasta machine and arrange the noodle tool. Divide the dough into small loaves that you must first pass through the press to obtain thin sheets. Then pass each puff pastry into the cutter and you will get the noodles. Arrange them scattered on a floured tray and let them rest.
For the sauce: In a large saucepan, add the oil and garlic, brown and pour the previously washed and cleaned seafood. Fry lightly, add a lid and let the clams and mussels open for a few minutes. Add the octopuses, the cuttlefish cut into strips and the mazzancolle.
Salt, pepper and add half a parsley. Let cook for 10 minutes, then add the tomato and continue cooking for another 20 minutes. The whole sauce should cook for no more than 30 minutes so as not to dry the fish too much.
Separately, boil the water, salt it and cook the noodles for 5/6 minutes. Drain them, and season them with the sauce. Switch to implant. Arrange the nest noodles in a serving dish and decorate with seafood and fresh parsley. Your dish is ready.
Black cuttlefish noodles
The decided and rich aposaroma of sepia black pervades this delicious dish and the noodles are perfect. A perfect first course, with fresh homemade pasta and colored with cuttlefish black, accompanied by an equally black condiment and enriched by the tender flesh of small cuttlefish.
What to know.
- (for pasta) 400 g of flour type ‘0’
- (for pasta) 4 eggs
- (for pasta) 7 g of sepia black
- (for the sauce) 700 g of cuttlefish
- (for the sauce) 200 g of fresh tomatoes
- (for the sauce) 16 mussels
- (for the sauce) 400 g of clams
- (for the sauce) 1 clove of garlic
- (for the sauce) 1 shallot
- (for the sauce) 1 glass of dry white wine
- (for the sauce) A tuft of parsley
- (for the sauce) extra virgin olive oil
- (for the sauce) Salt
- (for the sauce) Chili pepper (according to taste)
Prepare the pastry by making the fountain with the flour with the eggs and the black cuttlefish in the center and mix everything first with a fork then with your hands, knead for a long time until you obtain a homogeneous and elastic mixture. Roll the pastry in a rolling pin or with the fresh pasta machine, making it very thin. Fold the pastry over itself as if to form rolls and cut with a sharp knife the noodles a few millimeters thick. At this point, the noodles, once dry, can also be frozen.
For the sauce:
Clean the mussels and leave them to open in a pot covered with 2 tablespoons of extra virgin aposolio of aposoliva.
Drain the clams for 30 minutes with water and salt and then put them with a glass of water in a covered pan over medium heat until they are all open.
Clean the cuttlefish by removing the water after cutting the top surface with a sharp knife. Remove the head, the rostrum, remove the insides and peel them thoroughly. After washing the cuttlefish under running water, place them on a cutting board and cut them into cubes with a knife.
Prepare the cherry tomatoes by cutting them into slices.
Pour three or four tablespoons of extra virgin olive oil into a frying pan and heat over a high flame. As soon as it starts to sizzle, add the chopped shallots and the crushed whole clove. Let brown for at least ten minutes then remove the dressing, which has already released its flavor.
Add the cuttlefish cubes and cook over medium heat for another five minutes, stirring occasionally with a wooden spoon when almost cooked, add mussels, clams and cherry tomatoes.
Salt according to your tastes, blend with dry white wine and continue cooking the sauce, covering the pan with a lid.
Roast the noodles in boiling water for a few minutes and when they are still al dente add them to the sauce and whisk over high heat for a few moments.
Sprinkle with plenty of chopped parsley and a pinch of chili pepper to taste.
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Tagliolini, tagliatelle or other cuttlefish pasta are combined with various condiments, I chose the yellow dates.
Prepare the yellow date cream first.
Put in a saucepan of water and bring to a boil.
When the water boils, toss the tomatoes and simmer for two minutes. Drain and remove the skin.
Pour a drizzle of oil into a pan. Brown the onion after cutting it into thin slices and then pour in the cherry tomatoes. Let them burn for a moment and then remove some whole ones that you will need for implantation.
Cook over low heat, combining salt and pepper. The cherry tomatoes will gradually flake off.
When you see that they have almost melted in the cream, remove them from the heat and whisk until you get a creamy and homogeneous mixture.
In the meantime, boil the salted water for the pasta.
When it comes to a boil, toss the pasta and cook.
While cooking, brown a clove of garlic and two chillies in a pan. When the pasta is cooked, fry it in this sauce.
Place with the help of a pasta cup. Place it in the center of the plate and roll it into the noodles with the help of a fork. Then pour the date cream so that it spreads all over the bottom of the plate. Remove the pasta bowl and decorate with one or two whole dates and a few lemon balm leaves.