Ingredients for 4 servings:
280 gr linguine
500 gr baby cuttlefish
200 gr tomatoes
1 glass of dry white wine
60 gr grated pecorino cheese
1 onion
Oil
Pepper
Salt
Ready in: about 120 minutes
280 gr linguine
500 gr baby cuttlefish
200 gr tomatoes
1 glass of dry white wine
60 gr grated pecorino cheese
1 onion
Oil
Pepper
Salt
Ready in: about 120 minutes
How to prepare the recipe: "Linguine with baby cuttlefish":
Gut the cuttlefish, remove the bone and eyes, keep aside the ink bag; cut the cuttlefish into little pieces.
Warm 4 tbsp of oil into a pan, add onion finely sliced and, when it will be lightly golden, add the cuttlefish, peeled and chopped tomatoes without seeds, salt and pepper.
Cover and cook at low-medium heat, the mixture must simmer for an hour or until the cuttlefish will be soft.
Five minutes before the cooking is done, pour wine into the pan, let it evaporate, then add the cuttlefish ink and mix well.
Boil the linguine into boiling lightly salted water, drain, place them into a serving plate and season with grated pecorino cheese and the cuttlefish sauce.
Preparation time: 40 minutes
Cooking time: 80 minutes
Difficulty: medium
Chef’s advices
Combine with Lugana, Ansonica Costa dell’Argentario, Castel del Monte Bianco.
Gut the cuttlefish, remove the bone and eyes, keep aside the ink bag; cut the cuttlefish into little pieces.
Warm 4 tbsp of oil into a pan, add onion finely sliced and, when it will be lightly golden, add the cuttlefish, peeled and chopped tomatoes without seeds, salt and pepper.
Cover and cook at low-medium heat, the mixture must simmer for an hour or until the cuttlefish will be soft.
Five minutes before the cooking is done, pour wine into the pan, let it evaporate, then add the cuttlefish ink and mix well.
Boil the linguine into boiling lightly salted water, drain, place them into a serving plate and season with grated pecorino cheese and the cuttlefish sauce.
Preparation time: 40 minutes
Cooking time: 80 minutes
Difficulty: medium
Chef’s advices
Combine with Lugana, Ansonica Costa dell’Argentario, Castel del Monte Bianco.
In the picture, Linguine with baby cuttlefish
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(First courses)
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Gut the cuttlefish, remove the bone and eyes, keep aside the ink bag; cut the cuttlefish into little pieces. Warm 4 tbs ...
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