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Cuttlefish bologaise with tortiglioni and salsa verde

Cuttlefish ragù with tortiglioni and salsa verde

  • Main
  • easy
  • 10
  • 60 minutes, plus 1 hour cooking time for the ragù

PT1H

PT1H

1
To begin, make the cuttlefish ragù. Add half the oil to a large pan and sear the diced cuttlefish, allowing it to lightly colour. Remove and drain on kitchen paper
  • 1.5kg cuttlefish, cleaned and diced to 5mm or minced (keep tentacles aside)
  • 25ml of olive oil
2
Add the remaining oil to the same pan and sweat the carrot, celery, onion and garlic on a medium-low heat for 10 minutes, or until soft
  • 3 carrots, finely diced
  • 3 celery sticks, finely diced
  • 1 garlic clove, finely diced
  • 1 onion, finely diced
  • 25ml of olive oil
3
Add the cuttlefish back to the pan, stir well then add the passata and the fish stock or water
  • 1l passata
  • 500ml of fish stock, (or water)
4
Season and add the thyme, wrapped in string to easily remove later
  • 4 sprigs of fresh thyme
  • black pepper, freshly ground
  • salt
5
Cook over a low heat for 1 hour or until the cuttlefish is tender and the sauce has reduced to a thick ragù consistency. Season again if needed
6
Whilst the ragù is cooking, make the salsa verde. Start by finely chopping the herbs
  • 15g of mint, leaves picked
  • 15g of basil, leaves picked
  • 15g of parsley, leaves picked
7
Place the rest of the ingredients apart from the herbs and oil into a blender and blitz to a course paste
  • 2 tbsp of lemon juice
  • 30g of capers
  • 30g of cornichons
  • 2 anchovy fillets
  • 1 garlic clove
  • 1 tsp English mustard
  • 2 tbsp of white wine vinegar
8
Stir through the herbs and loosen with the oil to your desired consistency. Season to taste
  • freshly ground black pepper
  • olive oil
  • salt
9
10 minutes before the ragù is ready, cook the tortiglioni pasta in salted boiling water until cooked al dente according to packet instructions. Drain, reserving some of the cooking water
  • salt
  • 800g of tortiglioni pasta
10
Preheat a deep-fryer to 180°C
11
To make the tempura batter for the tentacles, whisk all the dry ingredients together in a large bowl, gradually pouring in the sparkling water until you have the consistency of single cream
  • 350ml of sparkling water
  • 200g of plain flour
  • 100g of cornflour
  • 45g of baking powder
12
Dunk the cuttlefish tentacles in the batter and deep-fry for around 3 minutes. Drain on kitchen paper and sprinkle with salt
13
To serve, coat the cooked tortiglioni pasta in the cuttlefish ragù, stir in the freshly chopped parsley and add a splash of the reserved pasta cooking water to loosen if needed
  • 15g of flat-leaf parsley, chopped
14
Garnish with the crispy tentacles, salsa verde and freshly grated Parmesan
  • Parmesan

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