This cuttlefish ragu with tagliatelle is a late September first course that I prepared for a reunion with a couple of nursery teacher friends like me with whom I studied for some exams years ago (I graduated as an older student in March 2014) and whom I found again during some substitute teaching at nurseries in Bologna.
I chose to make tagliatelle because everyone always likes them and they are a quick pasta!
Cuttlefish are mollusks with which many recipes can be prepared, they are rich in B vitamins and minerals like selenium. They also contain very little fat and are among the foods richest in those famous healthy fatty acids like Omega-3.
Among traditional fish dishes, also try the Venetian cuttlefish!
CUTTLEFISH RAGU WITH TAGLIATELLE
The kitchen of ASI
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz tagliatelle
- 1.1 lbs cuttlefish (already cleaned)
- 14 oz tomato puree
- 1 white onion (or medium-sized yellow onion)
- 1 clove garlic
- 3.4 fl oz dry white wine
- to taste chopped parsley
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Recipe Preparation Cuttlefish Ragu with Tagliatelle
To prepare this cuttlefish-based sauce, after cleaning it well (and for me, the lady at PAM and/or Conad fishmonger takes care of it), I cut it into rather small pieces.
In a pan, I put a few tablespoons of extra virgin olive oil and a mixture of garlic and onion.
I let it sauté for a few minutes, then I add the cuttlefish pieces, allowing them to flavor and mixing everything.
Now I pour the wine and let the alcohol evaporate over medium-high heat.
It’s time to add the tomato puree to the cuttlefish ragu and after adjusting for salt and pepper, I cover with a lid and continue cooking for about 40 minutes or at least until the cuttlefish becomes tender.
I cook the tagliatelle or the pasta of choice, drain it al dente, and then add it to the pan with the cuttlefish ragu, mix well and add plenty of chopped parsley.
Really tasty…
Enjoy your meal with cuttlefish ragu with tagliatelle!
Annalisa
