A very elegant and unique dish. To appreciate dishes with cuttlefish ink, you need to know at least a little about them.
Shellfish ink is added to almost all dishes of the Mediterranean coast. They are a black liquid that the cuttlefish's body produces when it feels threatened, a means of defense. Initially, this composition was used to prepare paint.
Only after some time were its culinary qualities appreciated. In addition to the unique taste of dishes with cuttlefish ink, they are also very beneficial for the physical and psychological state of the body.
This ink is added to pasta and spaghetti dough.
Pasta with cuttlefish ink is usually prepared in tandem with almost any seafood: shrimp, squid, mussels, octopus, scallops. The result is a delicious “sea” taste of the dish. You can also cook pasta with clam ink with fish, preferably sea fish (sturgeon).
To prepare pasta with cuttlefish ink and seafood you will need:
- A standard pack of black pasta or spaghetti;
- Squid rings;
- Medium size shrimp;
- Mussels;
- Onion head;
- 3 or 4 cloves of garlic;
- White wine 80 grams;
- Medium fat cream 200 grams;
- Olive oil;
- Cherry tomatoes 4 pieces;
- Parsley;
- Half a lemon.
It is better to take cuttlefish ink paste made from durum varieties wheat. You need to prepare the sauce at the same time as cooking the pasta.
- Pour the required amount of water into the pan and set the black spaghetti or pasta to cook;
- Heat olive oil in a frying pan. Heat it, fry finely chopped garlic and onion until golden brown and have a characteristic smell;
- Add mussels to them. Here the opinions of chefs differ: some prefer mussels in the shell, others peeled;
- Pour the resulting mixture with white wine, bring to a boil and simmer over low heat for 1 minute;
- Add finely chopped fresh herbs;
- Add squid rings and shrimp. If the squids are too large or long, you can chop them;
- Add cherry tomatoes cut into 4 parts;
- Pour the resulting mass with fresh cream;
- Bring to a boil and wait 8 minutes;
- While preparing the sauce, you must constantly taste it for salt. The shrimp themselves can be salty;
- Add lemon juice;
- Mix the resulting sauce with cuttlefish ink pasta.
Famous chefs recommend cooking spaghetti with cuttlefish ink for no more than 8 minutes and adding salt at the very end, almost before draining the water.
There are also opinions that when preparing this and similar dishes, it is necessary to fry shrimp, mussels and squid rings each separately and only combine them at the very end of cooking, since mussels need to be simmered a little longer.
It turns out very tasty if you add mozzarella or blue cheese to the sauce. It must be added in grated form when all the necessary seafood has already been added to the sauce. You need to simmer the sauce until the cheese is completely dissolved. But this is more of a restaurant option.
There, traditionally, a small sprig of basil is added to pasta with cuttlefish ink and seafood sauce. It is sold in almost every store, so you can safely adopt this good habit of great chefs. Or you can decorate your dish with a small amount of red caviar, beautifully placed in the very center of the spaghetti plate.
At the official opening of the Mayaki festival, the chef of the Insolito cafe restaurant Andrey Basov spent culinary master class on cooking spaghetti with cuttlefish ink with seafood, and also revealed secrets for making perfect pasta:
1. Proportions. For 100 g of pasta you will need 1 liter of water.
2. Cook al dente until the pasta remains slightly firm. To do this, follow the instructions on the packaging.
3. Do not cover the pan with a lid during cooking.
Cuttlefish ink pasta with seafood
RECIPE FOR PASTA WITH CUTTLE CUTTLE INK WITH SEAFOOD
NECESSARY:
30 g olive oil
5 g garlic
4-5 pcs cherry tomatoes
150 g Pilatti tomatoes, canned in their own juice
50 g fish broth or water
Seafood: shrimp - 1 piece, scallop - 2 pieces, mini squid - 3 pieces
Homemade or store-bought cuttlefish ink paste made from durum wheat
HOW TO COOK:
1. Grind the Pilatti tomatoes in a blender.
2. Heat a frying pan, pour olive oil.
3. Crush one clove of garlic, add cherry tomatoes, cut into halves, fry lightly and add chopped pilatti tomatoes, simmer for 2 minutes, then remove the remaining garlic.
4. Place the paste with cuttlefish ink in boiling water and cook according to instructions.
BY THE WAY: The sauce is prepared in parallel while the pasta is cooked.
6. At the end, add chopped herbs and mix.
7. Place on a plate and serve. Spaghetti Nero with seafood - the dish is ready!
Pasta from Andrey Basov
Cuttlefish ink, a popular ingredient in Mediterranean cooking, not only changes the color and aroma of the dish, gives it a bright sea taste, but also enriches the body with unique vitamins and minerals. It's healthy and healthy food for real gourmets. Her refined taste takes us mentally to those lands where the sun and sea breeze. The ideal complement to black pasta dishes is a glass of dry white wine. Enjoying such a dinner, you simply feel the smell of a long-awaited vacation, sea and bliss.
300 g paste with cuttlefish ink “Culinarium Meister” (1 pack); 300-350 g white sea fish fillet (pollock, sea bass and etc.); 300 g tomatoes without skin own juice; 70 g capers; 3 cloves of garlic; zest of 1/2 lemon; 1 teaspoon sugar; salt and pepper - to taste; olive oil for frying; 70 g grated cheese for sprinkling.
Cut the fillet and tomatoes into pieces. Heat a medium sized frying pan (26-28 cm). Add olive oil. When hot, add fish pieces. Fry on all sides for 2 minutes. Add the tomatoes along with the juice, add sugar and squeeze out the garlic. Stir and simmer with fish for 3-4 minutes. Add lemon zest and capers, simmer for 1 minute. Turn off the heat and taste the sauce. Season with salt and pepper. Stir, place on plates, top with prepared black pasta, sprinkle with grated cheese and serve.
300 g paste with cuttlefish ink “Culinarium Meister” (1 pack); 50 ml olive oil; 50 g butter; 3 tomatoes; 3 cloves of garlic; 3 blue onions; 1 carrot; 1 eggplant; 1 teaspoon salt; ¼ teaspoon each of dried rosemary, thyme (thyme), oregano and black ground pepper.
On coarse grater grate the carrots, cut the onion into half rings, roughly chop the garlic, cut the eggplant and tomatoes into large cubes. Heat a frying pan with olive oil, add garlic and spices, fry for 2 minutes, remove onion, fry for another 3 minutes, add carrots, fry for another 2-3 minutes, add eggplant and simmer for another 5 minutes, add tomatoes, turn up the heat and fry for 5 minutes. , reduce the heat and simmer for 10-15 minutes. Boil the pasta, add melted butter, place on a plate, and place the vegetable mixture on top.
Pasta with baby octopus and cherry tomatoes
300 g paste with cuttlefish ink “Culinarium Meister” (1 pack); 200 g of small octopuses, defrosted; 3 cloves of garlic; 100 ml dry white wine; 200 g cherry tomatoes; 2 tablespoons olive oil.
Thaw the octopuses overnight on the top shelf of the refrigerator in a colander to remove excess water from freezing (2 servings will require 12 pieces). Finely chop the garlic. Cut large cherry tomatoes into halves, leave small ones whole. Heat the olive oil in a large sauté pan and add the octopus. Fry over high heat for 2-3 minutes, then reduce the heat to medium, add the garlic, fry for another 1 minute until fragrant, pour in the wine and add the tomatoes. Simmer over low heat for about 2-3 minutes. Cook the pasta according to package directions and use a ladle to thin out the sauce before discarding. Drain the water and mix the pasta with the octopus. Mix well in a saucepan and add broth if necessary. Serve in deep bowls as the sauce will be quite runny.
300 g paste with cuttlefish ink “Culinarium Meister” (1 pack); two fillets of white fish (cod, hake, pollock, etc.); 2 cloves of garlic; olive oil; 4 tablespoons butter; 4 tablespoons flour; 100 g cream; 100 g Parmesan cheese; 10 cherry tomatoes; white pepper, salt - to taste; 100 ml dry white wine; fresh basil; dry paprika.
Lightly salt and pepper the fish fillet and leave to marinate for a while. Cut the cherry tomatoes in half and place in the oven to bake for 20 minutes. Cook the pasta in salted water with a little olive oil until al dente, 2 minutes. Finely chop the garlic and fry in a frying pan in olive oil. Remove the garlic and fry the fish in a frying pan until cooked. In another skillet or small saucepan, prepare the sauce. Melt the butter over medium heat, add the flour and beat until soft. Gradually add cream, whisking until smooth. Bring to a boil, add grated cheese, white pepper, salt, white wine and cook over low heat, stirring, 1-2 minutes. Pour a little sauce onto the plates, put the pasta on top, place the fish on it, baked tomatoes, pour over the remaining sauce, sprinkle with finely chopped basil and paprika.
300 g paste with cuttlefish ink “Culinarium Meister” (1 pack); 1 large onion; 1 carrot; 2 chicken thighs; 2 chicken eggs; 50 g of sprouted soybean seeds; 4 cloves of garlic; 30 g soy sauce; 100 g fresh ginger; 30 ml sesame oil; fresh cilantro and green onions.
Cut the chicken into strips, the onion into half rings, grate the carrots Korean grater. Chop the ginger and garlic with a knife. Prepare an omelette from the egg, cool it, roll it into a tube and cut into strips. Cook the pasta in salted water for only 2 minutes, drain. Heat a wog or large frying pan and pour a mixture of vegetable and sesame oils into it. Fry the chicken for 1 minute, add ginger and garlic, after half a minute onions and carrots. Fry for a couple of minutes, add cooked pasta, omelette, bean sprouts, cilantro, soy sauce, stir and remove from heat. Sprinkle with green onions before serving.
300 g paste with cuttlefish ink “Culinarium Meister” (1 pack); tiger shrimp, scallops, mussels (raw) - 8 pieces each; 3 large tomatoes(about 400-500 g); 30 g basil; 2 cloves of garlic; olive oil; a pinch of sugar (to taste, depending on the sweetness of the tomatoes); salt (preferably sea salt), freshly ground black pepper or a mixture of 5 peppers - to taste.
Thaw the seafood (it’s better to defrost slowly - they then lose less juice). It's better to put them in the refrigerator about a day in advance. If there is no time for long-term defrosting - with room temperature They will defrost in 1-2 hours), rinse under running water, place on paper towels and dry well. Remove shells from shrimp. Wash the tomatoes, remove the stems (you can remove the peel) and cut into slices. Peel the garlic and chop finely. Rinse the basil with water, separate the leaves from the stems and chop into thin strips. Heat 6 tablespoons of olive oil in a frying pan, add seafood and fry for about 1-2 minutes on each side, add salt. (Instead of raw shrimp You can take boiled frozen ones. The shrimp need to be defrosted, washed, dried, and then heated for 30-40 seconds over high heat.) Place the tomatoes in the frying pan where the seafood was fried, add a little salt, sprinkle with a pinch of sugar, pepper and simmer over medium heat for about 4-5 minutes. . Add chopped basil and garlic to the tomatoes, stir and remove the pan from the heat.
Place pasta in plenty of boiling salted water. Cook for 2-3 minutes. Place the finished pasta in a colander and allow excess liquid to drain. Transfer the pasta to the frying pan with the tomatoes, add seafood, and mix everything carefully.
300 g paste with cuttlefish ink “Culinarium Meister” (1 pack); 2 tablespoons butter; 1 heaped tablespoon of flour; 300 ml cream; 100 ml white table wine; salt, dry oregano and any spices - to taste; grated cheese for decoration.
Heat the butter in a saucepan and add wheat flour and mix well. Make sure there are no lumps left. Then add one tablespoon of spices and dry oregano, salt and wine to the mixture. Continue stirring. Pour in the cream in a thin stream, then simmer the mixture over low heat. The sauce will be ready when its consistency becomes thick enough. When it cools slightly, beat the sauce with a blender.
Cook the pasta for 3 minutes, drain in a colander. After all the water has drained, transfer to a plate, pour cream sauce on top and sprinkle with cheese. Any fish or seafood will suit this pasta.
300 g paste with cuttlefish ink “Culinarium Meister” (1 pack); 650 g champignons; 250 ml 10-20% cream; 2.5 tablespoons of soy sauce; 4 tablespoons sunflower oil; 2-3 cloves of garlic; salt - to taste.
It is better to prepare champignons in advance. Wash thoroughly, remove dark spots and rottenness from the mushrooms and leave for several hours to dry well (preferably overnight). Mushrooms absorb water strongly during washing. If they are not dried, the mushrooms will release a lot of liquid during frying, resulting in them stewing rather than frying. Slice the dried mushrooms thinly. Fry in sunflower oil, stirring constantly until they turn golden and all the water and oil are gone from them. Then add cream to the mushrooms. Stir so that the cream does not curdle abruptly. Add soy sauce here. Stir again and continue stirring constantly. Fry the mushrooms for another 7 minutes. During this time, the creamy sauce should reduce and become a pleasant beige color.
Boil the pasta in salted water for 2-3 minutes. Drain the water and add a little sunflower oil. Grate 2-3 cloves of garlic into the mushrooms and stir. Then place it on a plate creamy mushroom sauce and pasta. Serve the dish exclusively hot! You can decorate with green leaves.
In Mediterranean cuisine, especially Italian, basil - herb number one. Basil leaves and stems contain a lot of aromatic substances, which is why sauces with basil turn out excellent. A small amount of green basil leaves can turn ordinary pasta into a masterpiece dish. Pasta with basil, even with the addition of tomatoes, garlic, cheese, is always delicious.
300 g paste with cuttlefish ink “Culinarium Meister” (1 pack); three pieces of salmon 100-150 g each - for three servings; bunch basilica; 3 cloves of garlic; 150 g Parmesan cheese; olive oil; 3 tablespoons cream; ground black pepper, salt - to taste.
For cooking cream sauce“Alfredo”: First of all, finely chop 2-3 cloves of garlic. After this, add 3-4 teaspoons of butter to a small saucepan and heat it. Once the butter begins to melt, add the chopped garlic and fry it for 2 minutes. Add some cream cheese and mix it with fried garlic and butter. After the cheese, add a little cream or milk to the almost finished sauce and mix all the ingredients again. The final touch to preparing Alfredo sauce is adding grated Parmesan cheese and a pinch of ground black pepper. Continue heating the sauce and stirring until the cheese is completely melted and the sauce has noticeably thickened. Separately on vegetable oil lightly fry the diced bell pepper. Once the sauce is ready, add the prepared peppers and mix with the freshly prepared pasta. Thanks to Alfredo sauce you will discover Italian cuisine from a new perspective!
300 g paste with cuttlefish ink “Culinarium Meister” (1 pack); 250 g shrimp; 1 glass of cream; 100 g green peas (frozen); 1 clove of garlic; 25 g butter; 50 g Parmesan cheese.
Boil or pour boiling water over frozen shrimp. The choice of method for preparing them depends on their type and size. If they were purchased in a package, there will most likely be recommendations for this on it. Clean the boiled shrimp. Finely chop the garlic. Melt the butter in a saucepan and add a little sunflower oil to it. Place garlic in a saucepan and, after frying it for 30 s, add green pea. Cook, stirring, for a couple of minutes over low heat. Pour cream into a saucepan, add grated cheese and prepared shrimp. Bring to a boil and cook for a couple more minutes. Salt and pepper.
Boil the pasta in salted water for 2-3 minutes, drain in a colander and transfer to a saucepan. Toss with sauce and serve immediately.
300 g paste with cuttlefish ink “Culinarium Meister” (1 pack); 400 g shrimp; 1 onion; 1 clove of garlic; 1.5 tablespoons butter; 1 tablespoon flour; 2 teaspoons curry (a mixture of Indian spices); 200 ml water; 4 tablespoons cream; a pinch of salt; ground white pepper - on the tip of a knife; ground ginger - on the tip of a knife; 0.5 teaspoon lemon juice.
Pre-defrost and peel the shrimp. Finely chop the onion and garlic and fry in butter until transparent. Add flour, add curry, dilute with water. Cook for 7-10 minutes. Add cream to the sauce, salt, pepper, ginger and lemon juice. Simmer for 5-7 minutes. Rinse the peeled shrimp, dry with a kitchen paper towel and place in the boiling sauce. Bring to a boil and turn off.
Boil the pasta in salted water for 2-3 minutes. Drain the water. Serve with sauce and shrimp.
How I love to pamper myself! Today I made my favorite cuttlefish ink pasta with seafood for lunch. The family is delighted again, my son asked for more)
What is cuttlefish ink? Cuttlefish ink is a black liquid produced by mollusks as a form of protection. They used to write with this ink, and also made sepia paint from it, which got its name from the Latin name of the mollusk Sepiida or cuttlefish. (c)
Well, Italians add this ink to spaghetti and risotto. In general, any seafood is perfect for dishes with the addition of cuttlefish ink - squid, mussels, shrimp, octopus, scallops... Cuttlefish ink perfectly emphasizes the “sea” taste, in our case, of pasta.
I shopped for seafood and spaghetti at AV. I’ll say right away that the mussels I got were really dry and not very tasty. And why do they sell them? well, in general, it didn’t spoil the dish, but in the future I won’t buy mussels from them!
What do we need to prepare this dish) I do everything by eye) grams don’t really help me)
1. A pack of spaghetti
2. Shrimp
4. Squid rings
5. Medium bow
6. 3 cloves of garlic
7. Wine glass
8. 200 gr. cream 10%
9 olive oil
10. Lots of parsley (I ended up with frozen garden variety)
I hope I haven't forgotten anything)
First, fry the onion, add coarsely chopped garlic. For me, garlic is a very important component. Fry in olive oil (about 4 tablespoons) until the garlic and onion acquire color.
Cuttlefish ink is a popular ingredient in many Mediterranean dishes. It gives food a mysterious black tint and a pronounced salty taste. Most often it is used to prepare risotto, pasta, various sauces and even bread.
Already sold in supermarkets ready pasta with cuttlefish ink
- Number of servings: 3
- Preparation time: 30 minutes
- Cooking time: 20 minutes
Cuttlefish ink paste
This dish looks very impressive. You can prepare the paste yourself by purchasing frozen ink in a sealed 4 g package. This amount is just enough for a serving. You can also get ink yourself by buying 1 or 2 cuttlefish at a seafood store.
Preparation:
- Beat the egg with milk. Add salt and cuttlefish ink.
- Add flour into the egg mixture in small portions. Knead the dough into a tight dough, as for dumplings. Cover it with cling film and leave for 20 minutes.
- Pour boiled water over frozen shrimp for 6-7 minutes, drain the water and peel them.
- Divide the dough into 2 parts. Roll out into a thin layer, sprinkle with flour, roll into a roll and slice thinly. If you have a pasta maker, the process is quicker and easier. Spread the paste on the board and leave to dry.
- Boil water, add salt and oil. Add pasta and cook for 10 minutes. Drain in a colander.
- Ready noodles mix with tuna pieces, sprinkle with basil.
- Grate the Parmesan and tear off the leaves from the parsley sprigs.
- Place in deep plates. Top with shrimp, grated cheese and parsley leaves.
The paste has a rich fishy taste and an unusual appearance. This dish can be served with thick sauce based on tomatoes or cream.
Cuttlefish ink risotto recipe
Ink risotto combined with bright snacks looks gorgeous. Ingredients:
- rice – 130 g;
- ink – 8 g;
- sea cocktail – 100 g;
- fish broth– 2.5 tbsp.;
- olive oil – 40 ml;
- dry red wine – 80 g;
- black pepper and sea salt.
Preparation:
- Heat the oil in a deep saucepan and fry the rice until it acquires a beautiful caramel color.
- Pour in half the broth, reduce heat to minimum and simmer with the lid open for 7 minutes, stirring constantly.
- Pour in the wine and remaining broth and mix well. After 4 minutes, add ink and cocktail. Simmer for another 3-4 minutes.
Leave the dish to rest for 5 minutes, then arrange on plates and decorate to your liking.
If you don't like to stick to traditions, you will love experimenting with cuttlefish ink and surprising others with spectacular and unusual dishes.
A very elegant and unique dish. To appreciate dishes with cuttlefish ink, you need to know at least a little about them.
Shellfish ink is added to almost all dishes of the Mediterranean coast. They are a black liquid that the cuttlefish's body produces when it feels threatened, a means of defense. Initially, this composition was used to prepare paint.
Only after some time were its culinary qualities appreciated. In addition to the unique taste of dishes with cuttlefish ink, they are also very beneficial for the physical and psychological state of the body.
This ink is added to pasta and spaghetti dough.
Pasta with cuttlefish ink is usually prepared in tandem with almost any seafood: shrimp, squid, mussels, octopus, scallops. The result is a delicious “sea” taste of the dish. You can also cook pasta with clam ink with fish, preferably sea fish (sturgeon).
To prepare pasta with cuttlefish ink and seafood you will need:
- A standard pack of black pasta or spaghetti;
- Squid rings;
- Medium size shrimp;
- Mussels;
- Onion head;
- 3 or 4 cloves of garlic;
- White wine 80 grams;
- Medium fat cream 200 grams;
- Olive oil;
- Cherry tomatoes 4 pieces;
- Parsley;
- Half a lemon.
It is better to take cuttlefish ink paste made from durum wheat. You need to prepare the sauce at the same time as cooking the pasta.
- Pour the required amount of water into the pan and set the black spaghetti or pasta to cook;
- Heat olive oil in a frying pan. Heat it, fry finely chopped garlic and onion until golden brown and have a characteristic smell;
- Add mussels to them. Here the opinions of chefs differ: some prefer mussels in the shell, others peeled;
- Pour the resulting mixture with white wine, bring to a boil and simmer over low heat for 1 minute;
- Add finely chopped fresh herbs;
- Add squid rings and shrimp. If the squids are too large or long, you can chop them;
- Add cherry tomatoes cut into 4 parts;
- Pour the resulting mass with fresh cream;
- Bring to a boil and wait 8 minutes;
- While preparing the sauce, you must constantly taste it for salt. The shrimp themselves can be salty;
- Add lemon juice;
- Mix the resulting sauce with cuttlefish ink pasta.
Famous chefs recommend cooking spaghetti with cuttlefish ink for no more than 8 minutes and adding salt at the very end, almost before draining the water.
There are also opinions that when preparing this and similar dishes, it is necessary to fry shrimp, mussels and squid rings each separately and only combine them at the very end of cooking, since mussels need to be simmered a little longer.
It turns out very tasty if you add mozzarella or blue cheese to the sauce. It must be added in grated form when all the necessary seafood has already been added to the sauce. You need to simmer the sauce until the cheese is completely dissolved. But this is more of a restaurant option.
There, traditionally, a small sprig of basil is added to pasta with cuttlefish ink and seafood sauce. It is sold in almost every store, so you can safely adopt this good habit of great chefs. Or you can decorate your dish with a small amount of red caviar, beautifully placed in the very center of the spaghetti plate.
How I love to pamper myself! Today I made my favorite cuttlefish ink pasta with seafood for lunch. The family is delighted again, my son asked for more)
What is cuttlefish ink? Cuttlefish ink is a black liquid produced by mollusks as a form of protection. They used to write with this ink, and also made sepia paint from it, which got its name from the Latin name of the mollusk Sepiida or cuttlefish. (c)
Well, Italians add this ink to spaghetti and risotto. In general, any seafood is perfect for dishes with the addition of cuttlefish ink - squid, mussels, shrimp, octopus, scallops... Cuttlefish ink perfectly emphasizes the “sea” taste, in our case, of pasta.
I shopped for seafood and spaghetti at AV. I’ll say right away that the mussels I got were really dry and not very tasty. And why do they sell them? well, in general, it didn’t spoil the dish, but in the future I won’t buy mussels from them!
What do we need to prepare this dish) I do everything by eye) grams don’t really help me)
1. A pack of spaghetti
2. Shrimp
4. Squid rings
5. Medium bow
6. 3 cloves of garlic
7. Wine glass
8. 200 gr. cream 10%
9 olive oil
10. Lots of parsley (I ended up with frozen garden variety)
I hope I haven't forgotten anything)
First, fry the onion, add coarsely chopped garlic. For me, garlic is a very important component. Fry in olive oil (about 4 tablespoons) until the garlic and onion acquire color.
We throw mussels there. It’s better to take it in the shell, but due to lack of availability, I decided to try the peeled ones.
And fill everything with white wine
Boil for 1 minute and sprinkle parsley on top
immediately add the squid rings
Peeled shrimp
and 200 gr. cream
Cover with a lid and simmer for 8 minutes.
At this time, the water has boiled for the pasta, add salt and spaghetti
It’s hard to surprise anyone with pasta these days. However, in cookbooks you can find a lot amazing recipes dishes based on them. And if you use special pasta in the kitchen, for example, an unexpected color, then it will definitely not go unnoticed. So, black pasta would be an excellent option for dinner. This product is prepared with the addition of an amazing substance - cuttlefish ink, which is produced by the mollusk for protection. Let's talk on the www.site about how spaghetti is prepared with cuttlefish ink, we will provide proven recipes for this, in addition, we will generally discuss cuttlefish ink, beneficial features of this product in a little more detail.
The black paste is prepared by adding special cuttlefish ink to the dough. This component adds a special light shrimp flavor to the pasta, thanks to which it is usually combined with fish and a wide variety of seafood. Let's look at several recipes for making this pasta.
Easy Black Shrimp Pasta Recipe
To prepare such a dish you will need two hundred and fifty grams of pasta with the addition of cuttlefish ink, three hundred grams of vacuum-packed shrimp. Also prepare half a lemon, about ten stalks of parsley, a couple of cloves of garlic, some salt and a couple of tablespoons of olive oil.
Chop the parsley thoroughly, peel the garlic and grate it on a fine grater. Thaw the shrimp, then drain the water from them. Boil the spaghetti in salted water until fully cooked, then drain the water.
Heat a frying pan with olive oil and simmer the shrimp for five minutes. Try the juice that has been released; if it is salty, there is no need to add salt to the shrimp. Turn off the heat under the pan and add the garlic and parsley to the shrimp. Squeeze the juice from half a lemon into it and mix well. Add spaghetti to the pan and stir well. The dish is ready.
Spaghetti with cuttlefish ink and seafood
To prepare this delicious dish you will need a pack of spaghetti, an equal amount of mussels, shrimp and squid rings. Also prepare a medium onion, a couple of cloves of garlic, a glass of wine, two hundred grams of ten percent cream, a little olive oil and parsley.
Chop the onion and fry it in a heated frying pan in oil until golden. Next, add coarsely chopped garlic to the pan. Fry with constant stirring until the ingredients change color.
Next, throw the mussels into the pan and pour white wine over them. Let them simmer for literally one minute, then cover them with finely chopped parsley. Immediately add the peeled shrimp and squid rings to the pan. Mix well and pour in two hundred milliliters of cream. Boil this raw material under the lid for eight minutes.
At the same time, boil the water for the pasta, salt it and boil the spaghetti for eight minutes. Combine all prepared components.
Benefits of cuttlefish ink
The fluid from the cuttlefish's ink sac has long been used to create brown paint. Over time, scientists discovered its healing qualities. So, in a minimal dosage, such a substance is often used as a component for the preparation of medicines, including homeopathic remedies. Such medications are intended for the treatment of neurotic disorders, excessive nervousness, and excitability. It was found that cuttlefish ink is characterized by pronounced calming qualities, and in combination with other drugs can be used to correct insomnia.
There is also evidence that cuttlefish ink helps cope with hemorrhoidal changes. Their use helps eliminate menstrual irregularities; sometimes this healing substance is used for the complex correction of gynecological ailments and menopausal changes. Experts say that this product can enhance libido.
It is believed that cuttlefish ink effectively treats headaches with severe pulsation, bronchitis, herpetic rashes, as well as mental disorders represented by anxiety, irritability, hysteria, tearfulness and loss of strength.
This natural substance has only recently begun to be actively used in cooking. It is used as a natural food coloring and also as a seasoning. This component imbues dishes with an amazing black color and a unique “sea” and salty taste.
Cuttlefish ink can be purchased as a stand-alone product in stores. They are also included in the mass of semi-finished products, mainly different varieties pasta.
When choosing such a product, you need to pay attention to the composition indicated on the packaging. Cuttlefish ink should not contain any additional components, except perhaps salt.
It is worth noting that paste with cuttlefish ink is not characterized by any special pronounced useful qualities. This additive acts as a coloring agent and adds an interesting taste.
It is worth noting that in some cases, cuttlefish ink can provoke allergic reactions.
Cuttlefish ink paste can add variety to your daily diet. Dishes based on it will be an excellent option for a pleasant romantic dinner. Spaghetti - pasta with cuttlefish ink, the recipes for which you found in the text, will help you prepare such a dish yourself.
