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Ingredients


4 ounces of squid ink pasta
2 ounces of inzimino
2 each green zucchini
extra virgin olive oil
sea salt
black pepper

Black squid ink "Tagliolini", cuttlefish ragu, green zucchini confiture


Rolled the black ink cuttlefish pasta dough at 1" thick and cut the tagliolini with the pasta machine; chopped roughly the cuttlefish inzimino, and warm it up slowly in a skillet. Wash and clean the green zucchini, cut only the green part and cut them into regular square dice, place it in a saucepan drizzled with the extra virgin olive oil, seasoned with salt and black pepper, let them sweat to release their own sugar, then set aside.Boiled the fresh cut black ink "Tagliolini" for 2 minutes, put in a bowl tossed with zesty lemon and a spoon of extra virgin olive oil.In the serving plate allow the green zucchini confiture, then the warm chopped inzimino, and with a large fork piled up the tagliolini and place on top.


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Pasta Recipe







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