DIFFICULTY: 3
INGREDIENTS PER 6 PEOPLE
fresh Sardinian pasta, 500 gr
cleaned cuttlefish, 400 gr
carrot
parsley
white wine
olive oil
salt
large peeled tomatoes, 2
onion
celery
PROCEDURE
Chop very fine one carrot, celery and one onion and simmer until tender in olive oil over low heat.
Wash and clean the cuttlefish and then dice it quite small.
Thrust the tomatoes crosswise and put them in boiling water for about a minute, in order to let the skin come off. Put them in a bowl of cold water and peel them so you don’t find the skin in your dish.
Add the squid to the pan and let cook on high heat, deglaze with half a glass of white wine. Chop the tomatoes roughly and add in the pan, salt and turn the heat down. The sauce will not have to cook very much, it takes 5-10mins. Cook the gnocchi in a large pot with salted water, drain al dente and retain a cup of pasta water that you are going to use later. Toss the pasta into the cuttlefish ragout pan and stir adding the cup of cooking water to loosen. Add the chopped parsley before serving.
Thanks to: Una Cucina Per chi Ama
