yesterday Mercy learnt how to clean the sepia, extract the bag of the ink and ulilize it to make a pasta dough. The method is visible at:
She noticed that, like a bird, the sepia is provided of a beak and wings
She sensed the dough like ....
.... an un-forgiving tar.
The dough came out perfectly stretched...
... and nicely cut. Ready to become:
TAGLIOLINI NERI ALLA SEPPIA BIANCA
BLACK NOODLES WITH WHITE SEPIA
Ingredients
for 4:
1 cuttle fish
of about 800 grs
olive oil,
garlic, parsley, white wine
2 eggs
250 grs durum
wheat flour
Clean the
cuttle fish, paying attention to not break the ink pocket. To avoid this, cut it
with the scissors along a side, because the ink pocket is in the middle. Take
off the viscera, the eyes, the big white bone. You may take off also the skin,
which can make the flesh taugher, but if you leave it on, the cuttle fish will
get pink during the cooking and the guests might appreciate the coupling of
colours. Keep the ink pocket apart; rinse the flesh (body and tentacles) and
cut it in small cubes.
Make a black pasta dough: put the flour on the table
in a ring shape and break the eggs inside. Sprinkle a pinch of salt; put inside
the ink pocket. Start to beat up the eggs, breaking the ink pocket with the
fork points. Pick a bit of flour at a time. Then knead with the fingers and the
palm. Let it to rest.
Brown chopped
garlic in olive oil; add the cuttle fish cubes and cook some minutes. Wet with
a good glass of white wine and let it to evaporate. Add some chopped parsley
and salt.
Stretch the
black dough with the pasta machine many times, until the thinnest step. Then
cut the “tagliolini”. Bring a pot of water to boiling temperature and salt.
Cook the tagliolini. The fresh pasta takes a very short time to cook: they will
be ready when they came on the surface. Drain, leaving them a little watery and
toss in a large frying pan with the cuttle fish sauce.
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