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Tagliolini with squid ink sauce and calamari recipe

Created by Leonardo Gelsomino

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Cuisine: Italian
Prep Time: 1 hr(s)
Cook Time: 1 hr(s)
Serves 4

Leonardo Gelsomino, from Melbourne's Yak Bar, shows us this delicate but flavour packed dish. This is a dish that carries some strong Sicilian and Venetian influences and has also been featured in a very popular scene of the world-famous TV series Il Commissario Montalbano.

Ingredients

200g durum flour
200g plain flour
5 eggs
Pinch of salt

Sauce
1½ onions, finely diced
2 garlic cloves, sliced in half
1kg calamari, sliced
1 chilli, sliced in half
1 basil stalk
Red wine
Squid ink sachets /or 1 spoon of ink
1L water
350ml tomato sauce

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Preparation

To make the tagliolini, mix all the ingredients together.

Roll the dough out through the pasta machine to about 1.5mm. Cut the sheet at 27-30cm long. Rub some flour on the sheet and facing it lengthways, both ends to the centre of the sheet, sprinkle some flour and cut strands 3-4mm wide.

Insert your knife though the centre of the rolls and lift up the tagliolini. Dust of excess flour and repeat the process.

Sweat the onion and garlic until very soft.

Add the calamari, chilli, basil stalk and fry gently. Add the red wine and reduce.

Add the squid ink, diluted with the water. Bring to the boil and add the tomato sauce. Simmer gently until the calamari is tender. Allow about 1 hour to cook the calamari.

Boil the taglioni in salted water and serve with the ‘black ragu'.

If you enjoyed this Tagliolini with squid ink sauce and calamari recipe then browse more Italian recipes, pasta recipes, seafood recipes, italian radio recipes, entertaining recipes and our most popular hainanese chicken rice recipe.

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