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blacks tagliolini with cuttlefish and peas

ingredients

servings

4

Type 00 wheat flour

140 grams

Semolina

140 grams

Eggs

2 unit

Cuttlefish

400 grams

Peas

250 grams

Shallots

1 unit

White wine

to taste

Parsley

1 sprig

Black pepper

to taste

first courses from Italy

blacks tagliolini with cuttlefish and peas

blacks tagliolini with cuttlefish and peas

with gluten with eggs with fish source of B vitamins high in iron source of C vitamins high in potassium high in phosphorus

ready in

1 hour 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

blacks tagliolini with cuttlefish and peas

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.

blacks tagliolini with cuttlefish and peas step 1

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.

blacks tagliolini with cuttlefish and peas step 2

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).

blacks tagliolini with cuttlefish and peas step 3

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.

blacks tagliolini with cuttlefish and peas step 4

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.

blacks tagliolini with cuttlefish and peas step 5

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.

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