Very typical recipe of the Venetian tradition. In the past, when pasta was a privilege for the few, this recipe was prepared in Venice as ‘risotto’, since rice and its cultivation were much more widespread at that time in the eastern Veneto area.
Serves 6: 400 gr spaghetti pasta, 1 kg of cuttlefish with their black ink saks, 1 onion or shallot, 1 clove of garlic, 150 gr of tomato passata, extra virgin olive oil, salt for the cooking water of the pasta, 1/2 glass of white wine.
To prepare: Clean and peel the cuttlefish. Separate the black ink saks. Wash the cuttlefish very well under running water then separate the tentacles from the body and cut everything into thin strips.
In a non-stick pan, add extra virgin olive oil and then proceed with the preparation of the sautéed onion or chopped shallot, with the addition of the whole clove of garlic. Let it dry slightly, remove the garlic, then add the cuttlefish into strips, deglaze with the wine, raise the heat and then lower it again and cook the cuttlefish for about 10-15 minutes. Add the tomato passata (preferable if made with cherry tomatoes). Continue cooking for another 15 minutes on low heat. Complete the sauce by adding the cuttlefish ink which is extracted by cutting the saks and pouring the contents directly into the saucepan being prepared. Mix everything and cook for about another 3-5 minutes. The sauce will be a very intense black.
Separately, in another pot, boil the water, add salt and toss the spaghetti in it. Drain the spaghetti al dente and pour them directly into the pot with the ready sauce. Mix everything well. If it does not run smoothly, add a little cooking water of the pasta kept separately, then serve.
Ribolla Gialla Spumante Brut
Prosecco Doc Rosé Treviso Extra Dry