Member: Adriano Parisi Asaro
Chitarra Spaghetti with Squid Ink
| 400 g spaghetti | |
| 300 g small cuttlefish and a few ink sacs | |
| 1 garlic clove | |
| 1 bunch of fresh parsley | |
| 4 tablespoons extra virgin olive oil | |
| salt to taste | |
| chili pepper to taste | |
| half a glass of white wine | |
| ________________________________________________________________________________ | |
| alternatively | |
| tomato passata or tomato concentrate | |
| cognac | |
| rum | |
| orange juice | |
| wild fennel | |
| salted ricotta | |
| fresh ricotta | |
| sea urchin roe |
Member: Adriano Parisi Asaro Chitarra Spaghetti with Squid Ink
| 1. | Take a pot, fill it with cold water and put it on the heat. |
| 2. | Clean the cuttlefish by removing the bone, eyes and ink sacs, being careful not to break them, and set them aside. Cut the cuttlefish into slices. In a pan, pour the oil and the garlic clove. When it is golden, add the cuttlefish along with a ladle of water and the wine and cook for about half an hour. |
| 3. | Now add the ink sacs to the pan together with the parsley, salt and chili pepper and let cook for 2-3 minutes. |
| 4. | When the water boils, cook the spaghetti and drain them al dente, pour them into the pan with the squid ink sauce, toss and serve. |
| 5. | Alternatives |
| 6. | When you start cooking the cuttlefish in the pan you can add to taste either tomato passata or tomato concentrate. Another variation is to add a little wild fennel. When using tomato, the ink should be added when the sauce is already done. |
| 7. | Another variation is to deglaze the cuttlefish with orange juice. |
| 8. | Another alternative is to dress the spaghetti with salted ricotta. |
| 9. | Another alternative is to add fresh ricotta and sea urchin roe. |
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