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Black Countess's Recipe - Fresh Pasta with Cuttlefish, Red Squash and Peas Ingredients for 4 people : - 800 gr. of cuttlefish - 150 gr. of frozen peas - 200 gr. diced red squash - olive oil - 1 teaspoon chopped red pepper - 2 tablespoons chopped fresh parsley - salt to taste - 1 can of Casa Morana sauce - 2 cloves of garlic - 1 glass of white wine - 1 conf. of fettuccine Procedure: - clean the cuttlefish , eviscerate them, skin them and cut them into cubes - prepare a sauté with plenty of olive oil, 1 teaspoon chopped chili pepper, 1 tablespoon chopped fresh parsley, 1 clove crushed garlic . - add cuttlefish, sauté and deglaze with 1 glass of white wine - adjust salt and let cook until cuttlefish becomes soft - meanwhile boil peas in salted water - sauté red squash cubes with oil and 1 clove of garlic until just soft - assemble cooked cuttlefish with squash and peas. Add 1 can of sauce to bind dressing - adjust salt and let cook 2 minutes over moderate heat - meanwhile boil fettuccine - drain al dente and toss with pasta . |
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