March 23, 2008, 5:09 pm
Filed under: Fish, Linguine, Primo - first course, Recipe, with cuttlefish ragu | Tags: cooking, cuttlefish, first course, food, italian, Linguine, primo, ragu, Recipe, seppia
Filed under: Fish, Linguine, Primo - first course, Recipe, with cuttlefish ragu | Tags: cooking, cuttlefish, first course, food, italian, Linguine, primo, ragu, Recipe, seppia
Linguine al ragu di seppia. Serves 6
6 medium cuttlefish — cleaned, whole
100 grams onion — sliced
olive oil
parsley — chopped
1 kilogram chopped tomato (fresh or tinned)
600 grams linguine
100 grams pecorino pugliese — grated
- Fry the onions in plenty of olive oil for a few minutes. Add the cuttlefish and fry on all sides.
- Add the tomatoes and cook over a low heat for around 3/4 hour.
- When the cuttlefish are tender, remove from the sauce and keep warm.
- Season the sauce with salt and pepper. It probably wont need much salt as the cuttlefish can be quite salty.
- Dress the cooked pasta with the sauce. Serve sprinkled with the pecorino and parsley. Top each portion with one of the cuttlefish.
Note: If the cuttlefish are quite large, you may prefer to serve them as the second course.
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