Squid ink Chitarra

with pinenut and scallop

 

 

 

Squid ink dough 

  Semolina flour

  00 Flour

  Eggs

  Extra virgin olive oil

  Squid ink

White Soffritto

  Fennel

  Onion

  Garlic

  Extra virgin olive oil

Fish Stock

  Fish Bones

  Fennel

  Onion

  Fennel fronds

  Thyme

  Bay Leaf

  Fennel seeds

  Peppercorns

Gremolata

  Parsley

  Lemon zest

  Garlic

Chopped Pinenuts

Scallops

Squid (tubes/tentacles)

Chili flake

White wine

Micro Arugula




100 grams

100 grams

2

1 Tablespoon

1 Teaspoon


1 bulb

1 each

2 cloves

1/3 cup


4 lbs

1 bulb

1 each

1/2 bunch

1/2 bunch

2 each

1 tablespoon

1 teaspoon


1/2 bunch

1 lemon's

1 clove

1/4 cup

1/4 lb

1/4 lb

1/2 teaspoon

1/4 cup

1/4 cup


White Soffritto:

Chop fennel, garlic, and onion  and sweat slowly in the olive oil until they are transluscent.

 Fish Stock:

Combine all ingredients and cover with water.  Simmer until fish bones are completely cooked.  Strain through a fine mesh sieve.

Pasta Dough:

Mix the flours together in a bowl, form a well in the center of the flour, then add the eggs and olive oil to the well.  Slowly mix the eggs together with the olivie oil and continue to mix until all of the flour is incorporated and you have a firm ball of dough.  Continue to kneed the dough until it is smooth and elastic.  Allow the dough to rest for at least 30 minutes, then pass through the roller then through the spagetti cutter of a pasta machine.

Gremolata:

Finely chop parsley, lemon zest and garlic separately then mix together.

To finish:

Add the chili flake to the heated soffritto, once the chili has had a few minutes to infuse into the soffritto, add the white wine and allow to reduce almost completely.  Add the butter and stir to emulsify.  Add the diced scallops and sliced calamari along with some fish stock, gremolata and the juice of one lemon.  Cook the pasta in boiling salted water until al dente, add the pasta to the sauce and toss to coat.  Plate the pasta and garnish with pine nuts and micro arugula.