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Practical Way to Serving Appetizing Black handkerchief pasta with cuttlefish, mussels, prawn and chilli

Hoping to eat Black handkerchief pasta with cuttlefish, mussels, prawn and chilli a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This site is going to guide you with helpful instructions on producing a Black handkerchief pasta with cuttlefish, mussels, prawn and chilli like a famous chef made.

Black handkerchief pasta with cuttlefish, mussels, prawn and chilli

We hope you got insight from reading it, now let's go back to black handkerchief pasta with cuttlefish, mussels, prawn and chilli recipe. You can have black handkerchief pasta with cuttlefish, mussels, prawn and chilli using 20 ingredients and 12 steps. Here is how you do it.

To make an extraordinary Black handkerchief pasta with cuttlefish, mussels, prawn and chilli, below are the components required:

  1. Prepare of black pasta dough.
  2. Get 280 g of strong white plain flour.
  3. Provide 2 of eggs.
  4. Prepare 25 g of squid ink.
  5. Get 1 pinch of salt.
  6. Get of the sauce.
  7. You need 1 of whole cuttlefish.
  8. You need 4 of large size prawns.
  9. Provide 3 tbs of olive oil.
  10. Take 2 cloves of garlic, crushed.
  11. Get 1 of finely chopped celery stick.
  12. You need 1 of finely chopped carrot.
  13. Provide 1 of small red onion, finely chopped.
  14. Take 1/2 bunch of thyme, leaves only.
  15. Provide 600 ml of dry white wine.
  16. Use 500 of g, scrubbed and de-bearded mussels.
  17. Take 3 tbs of extra virgin olive oil.
  18. Get 2 cloves of garlic, chopped.
  19. Get 2 of birds eye chillies, de-seeded and chopped.
  20. Take 1/2 bunch of chervil, chopped.

After readying the ingridients, next you are ready to make your 5-star Black handkerchief pasta with cuttlefish, mussels, prawn and chilli by following the guidances below:

  1. Black Pasta Dough:.
  2. Make a well in the middle of the flour, add salt and in a separate bowl add squid ink to eggs and whisk. Add egg mix to flour and begin to combine working from the outer edge to the middle until dough has formed. Knead for 5 minutes then cover and rest for 20 minutes..
  3. After dough has rested set your pasta machine to the thickest setting and begin putting your dough through, gradually lowering the settings to achieve a thin sheet of pasta. (You may need to dust with flour every 2nd or 3rd roll though to help the sheet not to stick.) When you have a very thin sheet of pasta, cut the sheets 8cm by 8cm and in portion groups of 8 squares per person. Set aside..
  4. The Sauce:.
  5. Clean the cuttlefish by removing the hard cuttlebone found inside the body along with any other organs. Trim the tentacles and chop, set aside. Remove the skin from the cuttlefish and slice thinly then add to tentacles..
  6. Remove the shells from the prawns, de-vein and chop, set aside..
  7. In a heavy base pot heat the cottonseed oil and add the 2 cloves of crushed garlic then add the chopped celery, carrot, onion and thyme, add the wine and cook for 3 mins then add mussels, cover and steam for 3-4 mins or until mussels have opened..
  8. Remove from the heat and take the mussels out, strain liquid and reserve for later. Remove mussel meat from the shell, chop and set aside..
  9. To Assemble:.
  10. Bring a large pot of water to the boil..
  11. Warm a pan and add the extra virgin oil, do not heat to smoking point. Lightly poach cuttlefish and prawns in oil then quickly add garlic and chilli, cook for a further minute and remove seafood and oil to awaiting bowl. Return pan to heat and turn up gas, add about 80ml of mussel stock and begin to put pasta in the boiling water one at a time stirring when you finish..
  12. Cook pasta for one minute then remove and add to the pan, (you may need to add a little of the pasta water if your stock has reduced to far) add seafood and oil mix and begin to emulsify the oil and stock by tossing the pasta in the pan, check your seasoning and finish with chopped chervil, plate and serve..

The squid ink pasta was cooked to perfection and tossed with a buttery mix of garlic seafood and enough chilli for you to know it was there, but not so much that it overpowered the dish. Fazzoletti neri ai frutti di mare (black handkerchief pasta with cuttlefish, mussels, prawns and chilli) is something of a Lucio's signature and undoubtedly brilliant; last time we went there. Serve the pasta on a bed of creamed vegetables and place a few prawns on top to garnish. Tips Black spaghetti from cuttlefish or squid ink, just like the 'riso Venere' which is also black, goes perfectly with seafood, both from the point of view of the contrast in colours and on account of its flavour. See recipes for Black handkerchief pasta with cuttlefish, mussels, prawn and chilli too.

Recipe : Black handkerchief pasta with cuttlefish, mussels, prawn and chilli

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step by step to make Black handkerchief pasta with cuttlefish, mussels, prawn and chilli

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