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Gourmet squid ink pasta dish
(0 votes)
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 40 mins
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Ingredients
for
4
- Ingredients
- 12 ozs black Spaghetti (squid ink)
- 2 Tbsps butter
- 1 green Bell pepper (thinly sliced)
- 1 baby Fennel bulb (sliced, stalk and stem removed)
- ⅜ cup dry white wine
- 1 shallot (sliced)
- 2 cups Squid tentacle (ready to cook, sliced)
- 1 Tbsp parsley (finely chopped)
- 1 Tomato (skinned, deseeded and diced)
- 1 tsp Squid ink
- 2 Tbsps grapeseed oil
- ½ cup Grana Padano cheese (finely sliced)
Preparation steps
1.
Cook the spaghetti in boiling salt water until al dente.
2.
Heat 1 tbsp butter in a pan and fry the pepper and half the fennel. Deglaze with 50 ml wine and cook for around 5 minutes on a low heat.
3.
Melt the remaining butter in another pan and fry the remaining fennel, the shallots and the squid for 1-2 minutes. Deglaze with the remaining wine and fry for 3-4 minutes. Season with salt and white pepper and stir in the parsley and the tomato.
4.
Drain the spaghetti, stir into the pepper-fennel mixture, arrange on plates and top with the squid-vegetable mixture.
5.
Mix the squid ink with the grape seed oil and drizzle decoratively around the plate. Serve garnished with Grana Padano.
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