Let’s continue on the seafood theme for our Spaghetti Mancini Unique Edition for FABI COSE|COSEBUONE. We are always on the lookout for strong flavours, flavours that will enhance the beautiful wheat smell of our pasta, without dominating it, like cuttlefish, a mollusc found in almost all the world’s seas that uses its ink as a defence mechanism.
Cuttlefish ink tastes strongly of the sea, salty and marrying perfectly with the flesh of the cuttlefish – perfect for our Spaghetti Mancini Unique Edition for FABI COSE|COSEBUONE. To add a hint of flavour and colour we’ll add tomato confit and fresh raw broad beans. This recipe is really quick and can be prepared while the pasta is cooking, with the exception of the tomato confit, which requires a little preparation time.
INGREDIENTS
Spaghetti Mancini Unique Edition for FABI COSE|COSEBUONE – 90 g
Cuttlefish ink
One clean cuttlefish
Fish stock
Red tomatoes
One unwaxed lemon
Fresh shelled broad beans – 30 g
Salt, pepper, chilli and extra virgin olive oil to taste
Make the tomato confit as follows. Score a small cross into the skin of the base of the tomatoes and blanch them in boiling water for 30 seconds. Then transfer them to a bowl of ice and cold water to stop the cooking process and peel off their skins. Cut into four and remove the seeds and juice. Then place in the oven with some salt, sugar, extra virgin olive oil, thyme and a clove of garlic at 130 degrees for about an hour and a half.
Slice the cuttlefish into very thin strips and marinate in oil, salt, pepper, lemon zest and chilli. Meanwhile, cook our Spaghetti Mancini Unique Edition for FABI COSE|COSEBUONE in a large pan of salted boiling water and keep the fish stock warm in a saucepan. When the pasta is two minutes from ready, dissolve the cuttlefish ink in the fish stock and, at the same time, sauté the strips of marinated cuttlefish in a very hot pan. Drain the Spaghetti Mancini Unique Edition for FABI COSE|COSEBUONE directly into the saucepan containing the cuttlefish ink. Then add the strips of sautéed cuttlefish, raw broad beans and tomato confit. Mix everything together for a minute to release and combine all the flavours.
Serve our Spaghetti Mancini Unique Edition for FABI COSE|COSEBUONE with the help of a ring mould and garnish with strips of cuttlefish.
Recipe by Luca Robledo
