Tagliolini with Double Cuttlefish Ink

Tagliolini with double cuttlefish ink are an elegant seafood dish with an intense flavor. Here is the recipe:

Ingredients

• 250 g egg tagliolini
• 2 sachets of cuttlefish ink
• 300 g cleaned cuttlefish
• 1 clove of garlic
• Fresh parsley to taste
• Extra virgin olive oil
• Salt to taste
• Pepper to taste
• Dry white wine to taste

Preparation

1. Clean the cuttlefish by removing the ink sac and set aside the ink contained in the sachets.
2. Cut the cuttlefish into thin strips.
3. In a large pan, sauté a clove of garlic in extra virgin olive oil. Once golden, remove it.
4. Add the cuttlefish to the pan and sauté over high heat for a few minutes.
5. Deglaze with a bit of white wine and let the alcohol evaporate.
6. Add the cuttlefish ink, mix well and cook for about 10-15 minutes, adjusting salt and pepper. If necessary, add a bit of hot water to prevent the sauce from drying out too much.
7. Meanwhile, cook the tagliolini in plenty of salted water following the times indicated on the package.
8. Drain the tagliolini al dente and transfer them to the pan with the cuttlefish sauce.
9. Sauté the tagliolini with the sauce to flavor them well, adding chopped fresh parsley.
10. Serve the tagliolini hot.

Trivia

Cuttlefish ink not only gives the dish its characteristic black color and unique flavor, but is also rich in nutrients such as antioxidants and iron. This dish is a true culinary experience that combines the bold taste of the sea with the refinement of an impactful presentation!

Remember that the success of the dish depends a lot on the quality of the cuttlefish and their freshness, as well as on the skillful preparation. Enjoy your meal!