Homemade Black Spaghetti w/ Sea Urchins, Ricotta & Cuttlefish

This is a delicious homemade black (aka squid ink) spaghetti recipe with sea urchins, ricotta and cuttlefish.

Enjoy!

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Black Spaghetti w/ Sea Urchins, Ricotta & Cuttlefish

Course Main dish

Cuisine Italian

Prep Time 10 minutes

Cook Time 19 minutes

Total Time 30 minutes

Servings 4 servings

Ingredients

Homemade Pasta

• 500 grams durum wheat flour
• 125 grams whole eggs
• 50 grams egg yolks
• 60 grams water
• fresh black squid ink

Other Ingredients:

• 80 grams extra virgin olive oil
• 1 clove red garlic minced
• 1 teaspoon pantelleria capers
• hot peppers
• parsley chopped
• 160 grams ricotta cheese
• 100 grams sea urchin pulp
• 1 fresh cuttlefish
• 150 grams fish stock

Instructions

Pasta

• Knead all the ingredients until smooth.
• Rest the dough in the fridge for about 1 hour.
• Roll out the dough and make the spaghetti.
• Sprinkle with plenty of flour and and keep in a cool place until ready to use.

Ricotta

• Blend the ricotta and keep warm until ready to plate.
• Cook the garlic, hot peppers and capers in extra virgin olive oil.
• Add a little of fish stock and reduce for 4 minute at low heat.
• In the mean time cook the spaghetti and sautè in the sauce slightly to cover the spaghetti..
• Sprinkle with the parsley and place on the plate.
• Add sea urchin pulp and the warmed ricotta cheese.
• Place some julienne raw slices of cuttlefish around the pasta and finish with a little of olive oil.

Notes

The post Homemade Black Spaghetti w/ Sea Urchins, Ricotta & Cuttlefish appeared first on Chef's Pencil.

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