 |
 |
|
Black Countess's recipe - Pasta with squid ink Ingredients for 4 people - 1 or 2 cuttlefish for a total of at least gr. 800 - 1 kg of veracious clams - 3 jars of CasaMorana cherry tomato sauce - 1 clove of garlic chopped very finely - 1 generous tuft of parsley - 1 teaspoon of chopped chili pepper - 1 glass of white wine -1 glass of extra virgin olive oil - 1 kg of linguine Procedure: - clean the cuttlefish, gently remove the black pouch and put it in a small plastic cup - skin them and cut them into strips, also the cirri - prepare the sauté with oil, garlic, chili pepper and plenty of parsley - let it sauté lightly for a couple of minutes - add the washed and drained cuttlefish - brown over high heat and add salt - add the white wine and let it fade - add the ready sauce, cover and cook, on very low heat, until the cuttlefish become soft - only at this point, at the end of cooking, add the black, stir well and let boil for 2 minutes - in the meantime, wash the clams and open them in a pot, set aside - bring the water for the pasta to a boil and cook it al dente - season with the black and stir-fry for 1 minute - serve by adding plenty of chopped parsley and garnish with the clams |
||
 |
 |
||||||||||||||||||
|
|||||||||||||||||||
 |
 |
||||||||||||||||||
ab