Squid Tagliolini Recipe - Great Italian Chefs

Tagliolini with squid and courgette flowers

Starter
medium
4
60 minutes, plus resting time

PT1H

Grazia Soncini uses dainty baby squid to create a beautifully light seafood pasta dish, with freshly picked courgette flowers adding a finishing touch of vibrant colour. The secret to this recipe is to cook the baby squid quickly at high heat so they retain their delicate soft texture.

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Ingredients

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Metric

Imperial

Tagliolini pasta

300g of 00 flour
3 eggs

Squid and courgette flowers

300g of baby squid
10 courgette flowers, roughly chopped
1 garlic clove
8 tbsp of extra virgin olive oil
olive oil
salt

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Pasta machine

To make the pasta, place the flour on a clean surface and make a well in the centre. Add the eggs and bring together with your hands, gradually incorporating all the flour from the sides of the well until it forms a dough

300g of 00 flour
3 eggs

Continue to knead the dough until it the texture is smooth and consistent, then transfer to a bowl. Cover with cling film and leave to rest in the fridge for 30 minutes

Once rested, use a pasta machine or rolling pin to roll out the dough into a sheet 0.5mm. Leave to stand for 10 minutes to dry out a little, until the dough is no longer sticky, then fold the dough over itself to form a concertina. Cut thin strips along the folded dough, then unfold the tagliolini and shape into nests. Dust with a little flour to avoid clumping and set aside until required

Heat the extra virgin olive oil in a large frying pan. Lightly crush the garlic clove with the side of a knife and sauté gently in the oil to infuse. Remove the garlic from the pan and discard, keeping the pan on the heat

8 tbsp of extra virgin olive oil
1 garlic clove

Add the baby squids to the pan, seasoning with a little salt. Sauté over a high heat for a few minutes and add the courgette flowers to the pan, allowing them to wilt a little until softened. Remove from the heat and set to one side while the pasta cooks

10 courgette flowers, roughly chopped
300g of baby squid
salt

Bring a large pan of salted water to the boil and add the tagliolini nests to the pan. Cook for 2 minutes, then drain and add to the squid and courgette flowers, mixing well until fully incorporated

To serve, divide the pasta evenly between four serving plates. Drizzle with olive oil, check the seasoning and serve immediately

olive oil

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Grazia Soncini

By taking the very best fish, seafood and game from the surrounding area and cooking it in a traditional manner, Grazia Soncini has managed to hold on to a Michelin star for over fifteen years. Cooking alongside her mother in the restaurant kitchen, she creates hearty dishes which remind guests of the family dinners they had as children.