Tagliolini with cuttlefish ink, an elegant dish suitable for any occasion
Lovers of refined but at the same time simple foods, we Italians can not give up an excellent pasta dish, if it is even better fish first courses.
Among the most popular dishes we certainly find the tagliolini with cuttlefish ink. Simple, tasty and suitable for both a family lunch and a gourmet dinner with friends, tagliolini with cuttlefish ink with cherry tomatoes are a dish that contains all the good of fish.
The secret to the success of tagliolini with cuttlefish ink? Marco Giacosa tagliolini is a pasta made with 100% Italian wheat, with a rough consistency that thanks to its porosity retains the seasoning, guaranteeing fork after fork an explosion of taste!
Ingredients for 4 people
- 320 g egg tagliolini Marco Giacosa
- 150 g datterino tomatoes
- 1 clove of garlic
- 250 g fresh cuttlefish
- 20 g cuttlefish ink
- 50 ml white wine
- Q.B. chopped fresh parsley
- Q.B. Extra virgin olive oil
- Q.B. Salt up
The times for the preparation of tagliolini with cuttlefish ink with cherry tomatoes
- Preparation: 10 minutes
- Total cooking time: 15 minutes
Step 1: Clean the cuttlefish and cherry tomatoes
First take care of cleaning the cuttlefish: wash them quickly under running water, then cut them into thin strips and with the help of a sheet of absorbent paper, dry them well. Finally, wash the cherry tomatoes, remove the peel and cut them into cubes.
Step 2: Make the squid ink dressing
Inside a large non-stick pan, add plenty of extra virgin olive oil, a clove of garlic and fry everything for about a minute, then incorporate the chopped tomatoes over low heat, covered with a lid, cook for another 2 minutes.
After the necessary time, add the cuttlefish and cook again for another 5 minutes. When the cuttlefish are almost cooked, season with salt and blend with white wine. Once the alcohol in the wine has evaporated, add the cuttlefish ink, stir for a few seconds and turn off the heat. The seasoning is ready!
Step 3: Cook the tagliolini and serve at the table!
In salted water, cook the egg tagliolini for the time indicated on the package. Once cooked, add the pasta to the cuttlefish sauce just created, mix everything and if necessary incorporate a few tablespoons of cooking water so that the tagliolini does not dry out too much. Complete the dish with a generous sprinkling of chopped parsley.
Curiosities and variations of tagliolini with cuttlefish ink
The variations of tagliolini with cuttlefish ink are really many: without tomato, with anchovy fillets in oil, with smoked salmon, with a sprinkling of bottarga, in short, the recipes are not lacking! If you love more delicate flavors, the advice is to replace the cuttlefish cut into strips with a shrimp tartare.
The procedure is the same as just explained, with a single trick: you will simply have to clean the shrimp, remove their heads, cut them with a knife coarsely and add them to the linguine once cooked.
In case you decide to make this recipe, make sure that the prawns can be eaten raw, otherwise cook them for a few minutes inside the sauce of cherry tomatoes and cuttlefish ink, the result will be equally perfect!
In the kitchen do not settle, amaze your guests with DF-Gourmet excellence!
As anticipated, creating tagliolini with cuttlefish ink with cherry tomatoes is really very simple and fast, the classic dish easy to make but at the same time will make you look great with your diners. The ingredients are few, and that is why they must be chosen with care, starting from egg pasta!
Not all types of tagliolini are created equal, which is why sometimes simple recipes can prove to be a failure. However, thanks to Marco Giacosa’s pasta , the classic first courses will be transformed into tasty and refined first courses to be served at the table on the best occasions.
Discover the best ideas to decorate your table during special events.
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