Lamb with Peas
first courses from Italy
blacks tagliolini with cuttlefish and peas
blacks tagliolini with cuttlefish and peas
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The recipe that I propose squeezes the eye to a classic Roman Christmas table, but also to a light but tasty Venetian dish, or the cuttlefish black.
preparation
step 1
In a bowl or on a work surface processed flour with eggs and squid ink (8 grams sachet): Add a little water if necessary.
step 2
Let stand for about half an hour in the refrigerator, then roll out the dough with lapposita machine for pasta, cutting the noodles thanks to the dies provided (okay even with a knife).
step 3
Clean the squid and cut into very small strips. Heat 3/4 tablespoons of oil with the shallots cut in half (will be eliminated at the end of cooking), then splash the cuttlefish.
step 4
Infinie blended with wine, let it evaporate by cooking a couple of minutes. Add the peas blanched in salted water, stir and season with salt, pepper and chopped fresh parsley.
step 5
Boil pasta in salted water and ripassatele in the pan with the sauce of cuttlefish and peas. Serve hot immediately this dish that wins for its simplicity and lightness.