Tagliolini with cuttlefish ink ragu
Item 1 of 1
- medium
- Serves 4
- 1 hour 15 minutes
Michelin-starred chef Teresa Buongiorno pairs tagliolini with cuttlefish for this wonderfully rich seafood starter. Tagliolini is slightly thicker than spaghetti and more closely resembles tagliatelle in terms of size. Traditionally served with creamy sauces, squid ink ragu and cuttlefish sauce make the perfect accompaniments for this underrated pasta.
First published in 2015
Ingredients
Metric
Imperial
Pasta dough
- 400g of wheat flour, "0"
- 30g of egg white
- 170ml of water
Ragu
- 600g of cuttlefish, 2 pieces
- 1 onion, large
- 2g of chilli
- 1 garlic clove
- 100g of button mushrooms
- 100ml of water
- 100g of tomatoes, peeled
- 200ml of white wine
- salt to taste
- pepper to taste
- olive oil
Cuttlefish
- 4 cuttlefish, chopped
- 8 cherry tomatoes, 4 cut into large dice
- 4 basil leaves, chopped
- 50ml of white wine
- extra virgin olive oil
Basil sauce
- 100g of basil leaves
- 100g of extra virgin olive oil
- 5 ice cubes
- salt
To garnish
- 4 basil leaves
- 4 sprigs of dill
SAVE RECIPE
Equipment
- Blender
- Pasta machine
Method
1
Begin by making the pasta dough, sift the flour onto a clean table and make a well in the centre. Put the egg whites and water in the well and gradually mix together with your hands
- 400g of wheat flour
- 30g of egg white
- 170ml of water
2
Knead all the ingredients until you obtain a smooth, springy texture. Wrap the dough in cling film and leave to rest in the fridge overnight
3
The next day, roll out the dough to a 2-3mm thickness and cut into thin strips of tagliolini, then leave the pasta to dry on a floured surface
4
Meanwhile, wash and clean the cuttlefish and pat dry on kitchen paper. Cut 4 4cmx4cm squares from the cuttlefish and set aside. Chop the remaining cuttlefish into small pieces. Reserve the ink bag and liver
- 600g of cuttlefish, 2 pieces
5
To make the ragu, heat a medium saucepan with 4 tbsp of olive oil over a medium heat. Add the garlic, chilli, onion and mushrooms and cook for 10 minutes. Add the chopped cuttlefish and cook for a further 10 minutes. Pour in the white wine and water, cover and simmer for 30 minutes
- 100ml of water
- 1 onion, large
- 100g of button mushrooms
- 2g of chilli
- 1 garlic clove
- 200ml of white wine
- 4 cuttlefish, chopped
- olive oil
6
Next add the cuttlefish ink and livers and mix well, then add the tomatoes and a generous pinch of black pepper. Simmer over a low heat for a further 30 minutes
- 100g of tomatoes, peeled
- pepper to taste
7
To make the basil sauce, wash and blanch the basil leaves in boiling water for 3 minutes, then refresh in iced water
8
Blend the basil leaves, 5 ice cubes, extra virgin olive oil and a pinch of salt using a hand-blender. Blitz until you obtain a smooth sauce
- salt
- 100g of basil leaves
- 100g of extra virgin olive oil
- 5 ice cubes
9
Boil the pasta in salted water for about 3 minutes or until cooked. Mix with the ragu and drizzle with a little olive oil
10
For the cuttlefish squares, heat a medium frying pan with a little extra virgin olive oil and sauté the cuttlefish for 2–3 minutes Season with salt and pepper and deglaze with the white wine. Add the cherry tomatoes to the pan and cook for a few more minutes over a high heat
- extra virgin olive oil
11
To serve, place a nest of pasta on the serving plate with all the ragu components inside. Place a piece of cuttlefish on top and pieces of cherry tomato. Drizzle around the basil sauce. Garnish with dill and basil leaves
- 4 sprigs of dill
- 4 basil leaves
First published in 2015
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