To print this page, use your browser's print button, or use the copy/paste/print method.


BUCATINI AL NERO DE SEPPIA

Bucatini pasta in cuttlefish ink.



This is a gorgeous black pasta, married to a topping of sauteèd prawns.


RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
BUCATINI AL NERO DE SEPPIA
 INGREDIENTS: SERVES 2

●  ½lb. bucatini or perciatelli
●  ½ lb. shrimp
●  2 sachets of cuttlefish (seppia)
●  1 large tomato,  cut into cubes
●  Extra virgin olive oil
●  1 clove garlic,  cut into 4 large pieces
●  sea salt to taste
●  ¼ cup Italian flat leaf parsley, fresh chopped
●  ½ cup white wine

DIRECTIONS: 

1.  Wash the prawns, Shell and de-vein. 

2.  Wash the tomatoes and cut into cubes

3.  Peel and cut the garlic. Heat a non-stick skillet with a tablespoon of olive oil.
    Add the garlic and sauté until has as little color.

4.  Remove the garlic and add the shrimps, brown well and add the wine,  Turn up the
    heat and let the wine evaporate, then add the parsley and remove all from the
    skillet keeping them warm.

5.  Cook bucatini in boiling salted water and in the same pan used to cook the shrimps
    cook the tomato, cut previously into pieces, pinch of salt and let soften, then add
    the sepia**SEE COOK'S NOTE** and mix well.

6.  Drain the bucatini al dente salatare and sautè in the skillet with the tomatoes and
    the sepia, place on the plate, decorated with the shrimps and parsley which should
    still be warm warm.

COOKS NOTE* 
1.  Seppia is the black ink from the ink sacs (sachets) of cuttlefish or squid.  You can remove these sacs
yourself to use the ink in your cooking, (See Video) or they can be purchased as sachets from specialty a
store.

NOTE: ALTHOUGH NOT THE EXACT RECIPE PRESENTED,  THE VIDEO BELOW MIGHT BE OF HELP TO YOU.
EDUCATIONALVIDEO - HOW TO CLEAN CUTTLEFISH AND SQUID AND REMOVE INK SACS



Copyright 2001© - 2012© TheGutsyGourmet® - All rights reserved