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Spaghetti with cuttlefish

Spaghetti with cuttlefish

Spaghetti with cuttlefish

Chef:
Difficulty: For the more experienced
Time:
Type of Cooking:
Doses for:

Ingredients for Spaghetti with cuttlefish

For the cuttlefish infusion:

  • wings, tentacles and cuttlefish waste
  • 1 coppery onion
  • 1 hot pepper

For the cuttlefish butter:

  • 100 g of butter
  • cuttlefish infusion waste

For lemon butter:

  • 100 g of butter
  • 2 lemons
  • 1 bunch of basil

For the finish:

Preparation

  1. Clean the cuttlefish, removing bone and bowels. Hold the black pouch and the liver, separate the head from the body, set aside the tentacles, wings and hard appendages in a bowl, in the refrigerator.
  2. Dry the body carefully and put it in the fridge, it will be beaten with a knife.
  3. For the cuttlefish infusion.
  4. In a pan place the cuttlefish wings with a little coarse salt, scald them in the oven at 180 degrees for 10 minutes.
  5. Remove the excess salt, then dry the wings, always in the oven, at 70 degrees for about an hour. In a cast iron pot, cook the onion mince, add the scraps and tentacles, making them brown for 10 minutes.
  6. Add a liter of water and continue cooking over very low heat for an hour. Infuse the cuttlefish wings and chili pepper in the hot broth for 20 minutes.
  7. Strain the broth, keeping the waste aside. For the cuttlefish butter.
  8. Blend the butter with the infusion waste.
  9. Freeze in a pacojet container.
  10. For the lemon butter. Blend the butter with the juice and zest of some lemons and basil leaves. Freeze in a pacojet container.
  11. For finishing.
  12. Cook the pasta for 2 minutes in boiling water, then finish cooking in the cuttlefish infusion.
  13. When creaming, add a spoonful of cuttlefish butter and one of lemon butter and, lastly, add the cuttlefish ink.
  14. Arrange the spaghetti on a serving plate, decorating with flowers, wild herbs, seaweed powder and a little cuttlefish beaten with a knife.

 

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