Tagliolini con i calamari

Tagliolini con i calamari

By
From
Modern Italian Food
Serves
4
Photographer
Earl Carter

Tagliolini is like very thin fettuccine and is simple to prepare – just use the same dough as for fettuccine, and cut thinly with a knife. The tagliolini is delicious when simply dressed with a calamari sauce. The sauce can be red, when made with tomatoes, or black, when the calamari ink is added. I use calamari in this dish, but an astute foodie might use cuttlefish instead. Befriend a fishmonger, I say, and try the cuttlefish.

Ingredients

Quantity Ingredient
50ml extra-virgin olive oil
1 small onion, peeled and chopped
1 small carrot, peeled and chopped
1 stick celery, chopped
2 garlic cloves, left whole
4 thin slices pancetta, chopped
4 medium-sized calamari or cuttlefish, gutted and cut into small pieces
50ml white wine
ink sac of each cuttlefish, (optional)
6 tinned tomatoes, chopped, (reserve the juice)
pinch chilli flakes
salt and pepper
flat-leaf parsley, freshly torn
300g * egg pasta [rid:9930]

Method

  1. Heat the oil in a large heavy-based pan and sauté the vegetables and garlic cloves until they start to soften. (The garlic can be removed later on, or left in, according to your preference.)
  2. Add the pancetta, calamari and white wine. Cook until the wine evaporates, then add the ink sacs, if using, followed by the tomatoes. Add the chilli and season with salt and pepper. Simmer gently for 45 minutes, adding a little water from time to time, if necessary. Add the parsley just before you toss the sauce with the tagliolini.
  3. When you are ready to eat, prepare the tagliolini. Use a pasta machine to roll out the pasta. Cut the rolled pasta sheet into manageable lengths, then roll up each length and slice thinly.
  4. Cook the tagliolini in plenty of boiling salted water until al dente. Drain well, then toss with the sauce.
Tags:
Stefano
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Pieri
Stefanos
Stefano's
Mildura
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