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 excellent option For dinner there will be black pasta. 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 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. Defrost 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, then 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, equal amount 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 cooking 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.
Calories: Not specified
Cooking time: 20 minutes
IN Mediterranean cuisine Cuttlefish ink is very widespread. Initially, only cuttlefish meat was eaten, and the ink of these mollusks was used for writing. But gradually the inhabitants of the Mediterranean and Adriatic began to appreciate the ink from a gastronomic point of view. Since then, cuttlefish ink has been used to give black color to rice, pasta, paella, etc.
In Italy, this ink is called "nero di seppia", and is sold in glass jars or small bags of 4 grams. The ink has a long shelf life and can last for years when frozen.
I offer you a recipe for spaghetti with cuttlefish ink, tuna and tomatoes. An easy to prepare but very original dish.
Ingredients:
- a packet of cuttlefish ink - 4 g;
- spaghetti for 2 servings;
- 1 tbsp. l. olive oil;
- 40 gr. canned tuna;
- 2 cloves of garlic;
- 150 ml. tomatoes in juice;
- dried oregano;
- salt - to taste.
Recipe with photos step by step:
Fry the sliced garlic in olive oil until golden brown.
Pour the tomatoes into own juice, salt and season with dried oregano. You can take fresh tomatoes, but then they will need to be peeled and finely chopped. Tomatoes in juice are much more convenient in this regard.
Simmer the tomatoes for 8-10 minutes under the lid. By the way, at the same time boil the spaghetti in salted water. When tomato sauce will become thick, add to it canned tuna. It must first be mashed with a fork. Stir and let the tuna soak in the aroma of the tomato sauce.
Meanwhile, the spaghetti should be ready. Drain the water from them and season with olive oil.
By the way, we also suggest you cook.
Add cuttlefish ink to the tomato sauce. Even such a small amount of ink can dramatically change the color of the sauce.
Stir the spaghetti sauce with cuttlefish ink, tomatoes and tuna until it turns completely black.
Place freshly cooked spaghetti in a frying pan with sauce.
Mix gently and thoroughly so that the sauce evenly saturates the spaghetti. Let it simmer for one minute and it’s done.
Spaghetti with cuttlefish ink, tomatoes and tuna can be served sprinkled with grated Parmesan or garnished with fresh herbs.
The cuttlefish ink practically does not change the taste of the dish, so it tastes like traditional spaghetti with tuna and tomatoes.
And for dessert we suggest you prepare
Greetings to everyone who looked at the review, I hope it will be nourishing and tasty for you☺!
I admit honestly, I am a pasta soul to the core, I love them from childhood to this day.
My son inherited this love of mine and also loves pasta with all the heart of his stomach.
My family is sure that no one in the world makes pasta tastier than me, and there wasn’t even pasta in the restaurant nearby; my friends’ children also lick their fingers after my pasta, and their parents write down the recipes.
I understand that they are flattering, but it’s still nice, the pasta crown ♕ sits firmly on my head ☺.
Regular pasta has been worn far and wide, so I decided to explore new horizons.
Let me introduce you - Spaghetti with cuttlefish ink La Molisana Spaghetti Al Nero Di Seppia.
Compound
Water, flour durum varieties wheat grade A, shellfish ink
The spaghetti-shaped product has a bright, even a little scary, black color.
But black is in fashion now: black face and hair masks, black toothpastes, black toothbrushes.
Energy value they are not small, kcal/100 g, they are in no way inferior to ordinary pasta - 353 kcal
Shelf life - 36 months
Country of origin Italy
Weight - 500 g.
The price in many stores is different, I bought it for 237 rubles.
It is often found on sale, and in Auchan and Metro there is always such spaghetti.
Package size (LxWxH) - 30cm x 9cm x 3cm
Well, our eyes are afraid, our hands are busy, we open it!
And let's start cooking:
Cooking method from regular pasta is no different, so pour 5 liters of water per 500 grams of pasta (if you have a 7-liter pan, even better).
I always add for 5 l. water 1 tablespoon salt and 1 tablespoon vegetable oil , only after that I add pasta to the boiling water.
Boil the pasta for 10-15 minutes, Cooking time depends on your preference, I like it al dente so cook for about 12 minutes and only over very high heat.
Place in a colander. No need to rinse!
Pour back into hot pan, after adding a little butter to it.
Pasta is ready!
It would seem that you can sprinkle with Parmesan and serve... BUT WHY? if you can make it tastier ☺
I suggest making the sauce (I came up with the recipe myself).
We will need the following ingredients:
large peeled shrimp 300 gr., Parmesan cheese, garlic, cream, salt/black pepper
First, let's make some small preparations:
Finely chop the garlic (don’t crush it, just chop it), grate the cheese (coarse/fine doesn’t matter, whichever you prefer.
Fry the shrimp in olive oil and garlic on both sides in a deep frying pan, you can first add a little salt and sprinkle with lemon juice.
Add cream with a fat content of at least 20%, reduce the heat and stir occasionally for 5 minutes.
When the sauce thickens a little, add Parmesan, stir it and immediately turn it off.
At this moment you definitely need to add pepper!
I use exclusively pepper in the grinder, it is more aromatic.
The sauce is ready!
It can be used not only with black spaghetti, but also with any other pasta. Measured over the years, tasty, simple, fast!
Pour the pasta into the sauce, mix, and devour it on both cheeks.
If you don't plan to eat everything at once, then you don't need to mix the pasta and sauce completely; the pasta will get soggy and won't be as good at the next meal.
Or you can mix only part of it, but in general, everyone can mix it on their own plate ☺.
Place on a plate.
Sprinkle with Parmesan.
Mix.
Bon appetit!
In general, I prepared this beauty for dinner as a surprise, and my husband, as luck would have it, was a little late and called, saying have dinner without me. I ate 2 plates out of joy/or anger.
The deliciousness turned out to be extraordinary!
I experienced not just pleasure, but a gastronomic orgasm ღ
If she lived alone, she would eat everything and burst ♞ although, if she lived alone and ate so much, then she would definitely live alone ☻☻☻. Well, you understand that a glass of dry white spaghetti tastes even better.
Although with warming mulled wine it’s very ☺.
Taste This black spaghetti differs slightly from regular spaghetti; there is a certain aftertaste of seafood - cuttlefish? Maybe...
If you love pasta, then you should like their black counterparts.
I sat there feeling better and tried to convince my son (8 years old, gourmet, very selective in food, conservative, always approaching new items with the words “Ugh!”) to try it. He beat around the bush for a long time, asked to try it without sauce, tried it and... didn’t appreciate it...
eh... we're waiting
My husband came, I joyfully called for dinner, he saw what I was going to treat him with, made big round eyes and said: “ah... I don’t want to eat something!”, but looking into my offended eyes, he realized that the answer was not correct. . “Okay!” - he says - “one bite and just try”... and how he remained alive... I can’t imagine... I’m kidding, I have him too, he’s still a conservative, he’s too skeptical about new products.
I tried it... in the end I finished everything that was left ☺☺☺.
It’s just that the black pasta confused him as much as it did me at the first bite.
So especially impressionable people should try it with their eyes closed.
now this signature dish! Nothing complicated and at the same time not ordinary ☺
I hope my review was tasty and useful for you! ｡◕‿◕｡
#I LoveCookingDelicious
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 we 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
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.
It was only after some time that his culinary qualities. In addition to the unique taste of dishes with cuttlefish ink, they are also very useful 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 into the pan required amount water and set 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 a small amount red caviar, beautifully laid out in the very center of a plate of spaghetti.
