Black bigoli with cuttlefish and peas
Recipe first for 4 people based on cuttlefish - cooking method pan.
Preparation:
Preparation: Brown the peas in a pan with the chopped onion. Season with salt and then blend half of it to obtain a cream. Brown the cuttlefish cut into slices in a pan with some oil and bay leaf, then add the whole peas. Mix the flour with the semolina and cuttlefish ink. Roll out the dough, roll it up on itself, cut it into pieces of about 1 cm in order to obtain fettuccine (bigoli). Cook in boiling salted water, drain and sauté in a pan with the cuttlefish and peas. Arrange the bigoli on top of the cream of peas and then serve.
Ingredients:
Ingredients: 100 G Flour 00 - 100 G Semolina - 300 G Cuttlefish - 200 G Frozen Peas - 1 White Onion - Bay Leaf - Cuttlefish Ink - Salt - Extra-virgin Olive Oil
Chi è l'autore
Vini consigliati dal sommelier professionista
