The recipe for Romagnoli manfettini in cuttlefish broth is something I have wanted to cook and make for a long time because when I see the word Romagna and all its derivatives …my little heart leaps, and I become very attentive and ready to understand everything better!
The recipe for manfrigul comes from the cookbook by Annalisa Barbagli, a great journalist from Gambero Rosso, who many years ago kindly sent me the Barozzi cake recipe that I couldn’t find on the web, and it is very, very good!
Of course, in the summer season (and I recall that speaking of seasonality, the period for cuttlefish is from June to autumn), it is necessary to eat this fish soup at room temperature because the heat is heavy, but I assure you it is really appetizing and worth tasting in every season!
The manfettini can also be enjoyed in bean and clam broth and are always very tasty!
If you don’t know the manfettini or malfattini, I leave you with my recipe that maybe you will try this winter with a good meat broth!
This pasta, also called grattini in other parts of Italy, needs to rest and dry, so it should be made at least a couple of hours before the meal or better yet the evening before for the next day.
ROMAGNOLI MANFETTINI IN CUTTLEFISH BROTH
The kitchen of ASI
- Difficulty: Medium
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Autumn
Ingredients for Romagnoli Manfettini in Cuttlefish Broth Recipe
- 3/4 cups all-purpose flour
- 1 egg
- 2 cuttlefish
- 1 onion (small)
- 1 clove garlic
- to taste parsley (chopped)
- 1/2 lemon (zest only, optional)
- 1/2 cup tomato puree
- 3 tablespoons extra virgin olive oil
- 3 oz glass white wine
- to taste salt
- to taste pepper
Tools
- Casseroles
- Knives
Steps
1) As I mentioned in the introduction to the seafood recipe, I prepare the manfettini: I prepare them in advance because these little grains, these pasta grattini need to dry, be firm under the fingertips, so…
2) I knead the flour in a fountain with the egg, make a dough ball that I let rest for 30 minutes, then cut it to about the thickness of an apple seed and make this Romagna knife pasta.
3)For the cuttlefish broth, I clean the mollusks or have them cleaned at the fish counter; I wash them under running water and dry them with kitchen paper.
4) I roughly cut the cuttlefish and then chop them into very small pieces with the mixer.
5) I finely chop the onion and sauté it in extra virgin olive oil in a casserole, and when it is cooked, I add the minced garlic with a few sprigs of parsley.
6) I mix the ingredients in the pan well and add the chopped cuttlefish and raise the heat, adjusting the salt and pepper.
7) I pour in the dry white wine and let the liquid evaporate, then add the tomato puree and let it cook for about 5/6 minutes over medium-high heat.
8) Now I pour about 2.5 cups of water into the cuttlefish broth, adjusting according to the desired density. I then continue cooking for about another 30 minutes over low heat with the lid on.
9) At this point, I add the malfattini or Romagnoli manfettini to the pot; I taste the cuttlefish broth and adjust the seasoning if necessary, and continue cooking the typical Romagna fresh pasta for about 4/5 minutes.
10) I let it cool slightly and bring the Romagna soup of manfettini in cuttlefish broth to the table.
Enjoy your meal!
Annalisa
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Annalisa recommends…
1) The cuttlefish is a mollusk that is fished during the mild periods of the year between spring and late autumn, and to clean them, the internal bone, ink, and intestines are extracted.
2) Instead of malfettini, we can use the Sardinian FREGULA and the dish will be delicious anyway!
