Cuttlefish is very popular in Italian cuisine and its ink can be bought in small packets in supermarkets or Italian speciality stores – here’s a great recipe to showcase its flavour
Cuttlefish (seppia) is very popular in Italian cuisine. In the past the ink sac of the cuttlefish was used by artists, thereby giving its name to the colour and substance sepia.
The ink can be bought in small packets in supermarkets (usually by the fish counter) or Italian speciality stores. It’s tremendously easy to use and can be incorporated into risottos and pasta dishes to dramatic effect.
Cuttlefish-coloured pasta is most often married with seafood. Clams, mussels and squid all work very well. This recipe uses squid, and the key is judging the timing – if it’s cooked too long squid can become somewhat rubbery.
Once the pasta is cut and ready to be cooked, prepare your squid and have all your ingredients ready for when the water comes to the boil. Cook the squid quickly over a high heat and it will be meltingly tender.
Cuttlefish ink-flavoured tagliatelle with spicy squid sauce | Tagliatelle al nero di seppia con salsa piccante di calamari
➤ SERVES: 4
➤ PREPARATION: 45 minutes, plus resting
➤ COOKING: 10 minutes
Ingredients:
- 400g plain flour
- 4 medium free-range eggs
- 1 sachet of cuttlefish ink
For the spicy squid sauce:
- 4 tbsp extra-virgin olive oil
- 1-2 fresh red chilies, finely chopped
- 2-3 sun-dried tomatoes, finely chopped
- 1 garlic clove, peeled, crushed
- 1 tbsp tomato purée
- 3 cleaned squid, prepared, sliced
- A handful of chopped flat-leaf parsley
Instructions:
- Make the fresh egg pasta as per the instructions here, adding the cuttlefish ink with the eggs. Bring a pot of salted water to the boil.
- While you are waiting for the water to boil, heat the oil in a heavy-based frying pan. Add the chilies, sun-dried tomatoes, garlic and tomato purée to the pan, stir, and cook for 1 minute.
- Just as the pasta water is coming to the boil, add the sliced squid to the frying pan and sauté over a medium to high heat for 2-3 minutes.
- Once the squid is in the pan, add the pasta to the water. As soon as the pasta is cooked, drain it and add it to the frying pan containing the squid. Mix everything together well and add a final sprinkling of finely chopped parsley to finish. Serve immediately.
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Words and recipe by Mario Matassa