What is usually said about the pig can also apply to the squid: nothing gets wasted!
The recipe of spaghetti with squid ink in fact confirms that we do not throw anything away of the cuttlefish!
This dish has a special charm , for its deep black color that will make you frown , but do not run away ! The dish is a delicacy .
Perhaps not everyone knows that the recipe for pasta with black has a double tradition : the area of Catania in Sicily and the Venice lagoon in Veneto.
Compared to the Sicilian variant that uses the tomatoes, the Venitian recipe is all black !
Ingredients for 4 people:
½ cup white wine
1 small shallot
3 sprigs of parsley
4 tablespoons extra virgin olive oil
400 grams of spaghetti
500 grams of cuttlefish medium size
Salt to taste
Pepper to taste
1- Clean the squid by opening the bag with a pair of scissors.
2- Remove carefully the blisters ink and set it aside.
3- Reduce bags into strips, the tentacles into small pieces. Chop the shallot.
4- Heat three tablespoons of extra virgin olive oil in a large pan, saute the shallots and add the squid. Let them cook for two minutes on high heat.
5- Reduce heat, add the chopped parsley and half a glass of white wine. Bake for twenty minutes adding some water when the wine has completely evaporated. Make sure that the flesh of the cuttlefish has softened enough before you finish cooking.
6- Meanwhile, break blisters and pour the kin a glass that you have kept aside earlier. To drain the ink, help with scissors or prick the blisters gently with a toothpick.
7- Pour the ink in the pan and let the sauce cook for a minute over high heat. Sprinkle with freshly ground pepper and salt.
Cook the spaghetti al dente and drain, taking care to preserve a little of the cooking water.
8- Stir the spaghetti in the pan until they completely color black and add a little water left from the pasta cooking.
9- Sprinkle the spaghetti with squid ink with chopped parsley and serve.
Must be served piping hot and are usually accompanied by a glass of dry white wine .