Crostini with tzatziki and cherries
first courses from Italy
Fusilli buckwheat sauce with black sauce and fresh cuttlefish
Fusilli buckwheat sauce with black sauce and fresh cuttlefish
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Time to cook the pasta and the sauce is ready. With a few moves you to the table a steaming hot and tasty first course of gluten-free and dairy-free, perfect fish to resolve a quick lunch but also suitable for a dinner with friends: do not, however, forget to accompany it with a fresh white wine.
preparation
step 1
Put the pot on the fire with water for the pasta. Pending that reaches a boil thinly slice the onion and let it brown on low fire with oil and chili.
step 2
Meanwhile wash and clean the squid well, pat dry and cut into chunks. Add it to the pan and cook for about ten minutes, adding a little of the pasta hot water.
step 3
Toss the pasta and bring to cooking. A couple of minutes from the end also add the squid ink in the pan of sauce squeezing the bag.
step 4
Cook for the sauce and if you did not seem enough, add more hot water.
step 5
Drain the pasta, increase the heat of the sauce and toss it with the sauce. Remember to set aside a little of the cooking water that could help stir the pot.
step 6
You can complete this dish with toasted pine nuts or the roe or breadcrumbs made toast in a pan with a dolium wire.
step 7
Combine a fragrant white wine, but light, which leaves the flat to lord. Lideale are in our view a Gewürztraminer or a Falanghina.
step 8
The complete recipe (and many others) find them here: https://morettoschefs.com/2016/06/10/fusilli-di-grano-saraceno-con-sughetto-al-nero-di-seppia-fresco-e- ragu-of-sepia /