Squid Ink Pasta Recipe.
Cooking Time: 2 hours
Portions: Serves 4
Dive into a sea of flavors with our Squid Ink Pasta recipe with Prawn Oil, Crab, and Roasted Cherry Tomatoes. This elegant dish features homemade squid ink pasta, sumptuously coated in rich prawn oil and tossed with succulent crab meat, tender prawns, and roasted cherry tomatoes. A feast for the senses that will transport you straight to the Italian coast.
Ingredients:
For the Squid Ink Pasta: pasta makes 4
250g of oo flour
2 eggs
1 tablespoon of olive oil
1 teaspoon of cuttlefish ink
For the Prawn Oil: enough oil for 8 dishes only last 4 days in fridge
1 kg prawn heads and shells
100g of tomato paste
1 onion (with skin on)
1 carrot
1 leek
1 liter of vegetable oil
For the Dish Assembly: per dish
1 punnet of cherry tomatoes
Olive oil, for roasting
30g diced onion
200ml prawn oil
100g crab meat
100g prawns (shelled and deveined)
Chopped parsley, for garnish
Pepper, to taste
Instructions:
Making the Squid Ink Pasta:
Step 1 : In a bowl or food processor, combine flour, eggs, olive oil, and cuttlefish ink. Mix until crumbly.
Step 2 : Knead the dough until smooth, then form it into a ball. Let it rest for 30 minutes.
Step 3 : Divide the dough into four equal portions.
Step 4 : Roll each portion through a pasta roller on its thickest setting, folding it into thirds three times.
Step 5 : Continue rolling until you reach the second-lowest setting.
Step 6 : Switch to a fettuccine or angel hair attachment and roll the dough through, lightly flouring as needed.
Step 7 : Boil the pasta in salted water for 7 minutes or until al dente.
Preparing the Prawn Oil:
Step 1 : Roughly chop the onion, carrot, and leek.
Step 2 : In a large pot, combine prawn heads and shells with the chopped vegetables and a splash of vegetable oil. Cook until vegetables are softened and prawns release their flavor.
Step 3 : Add tomato paste and cook for ten minutes.
Step 4 : Add the rest of the vegetable oil and bring the mixture to a gentle simmer. Avoid boiling. Simmer for an hour.
Step 5 : Let the oil mixture cool and strain it through a coffee filter.
Roasting the Cherry Tomatoes:
Step 1 : Preheat the oven to 190°C (375°F).
Step 2 : Drizzle cherry tomatoes with olive oil and season lightly with salt.
Step 3 : Roast in the oven for 8 minutes or until tender and slightly blistered.
Assembling the Dish:
Step 1 : In a pan, heat the prawn oil and sauté the diced onion until translucent.
Step 2 : Add crab meat and prawns. Cook until prawns turn pink and are fully cooked.
Step 3 : Toss the cooked squid ink pasta into the pan, ensuring it's well coated with the prawn oil and mixed with the seafood.
Step 4 : Gently fold in the roasted cherry tomatoes.
Step 5 : Season with pepper and garnish with chopped parsley.
Serve hot and enjoy the rich flavors of this elegant dish! The squid ink pasta offers a unique flavor profile that perfectly complements the rich prawn oil and fresh seafood.
Note: The prawn oil can be made in advance and stored in the refrigerator for up to 4 days. Be sure to strain it through a coffee filter to remove all impurities and achieve a clear, flavorful oil.
