Adventure Chef

The passatelli are originary from Emilia -Romagna and are usually white and they come in a country style chicken broth.In this recipe as i am a beach animal i use squid ink to give them the black color i cook them in a seafood fumetto and acoompany with a tex-mex salsa for the final tropicalization..

INGREDIENTS FOR 2 :

100 gr. baby calamares clean and cut in strips

For the passatelli : ! lt. seafood broth; 100 gr. grated parmesan cheese; 100gr.brad crumbs; 1 tbsp. squid ink; cinnamon ; zest of 1lemon grated; salt

For the salsa : 4 ripe tomatoes; 1/2 white onion; 2 garlic cloves ; 1 medium capsicum seeded; 1 chili pepper (jalapeno ) ; 1 tbsp. fresh lime or lemon juice ; few lwves of fresh coriander ; salt and pepper

For the passatelli break the eggs in a container mix in the squid ink season with cinnamon , salt and lemon zest and incorporate rhe parmesan cheese and the bread crumbs mixing with a fork until you obtain the right consistency. put the dought in a potato masher to obtain the passatelli . Let them dry for at least 1 hour then cook them in boiling seafood broth until they float on the surface.

For the salsa put all the ingredients in the cutter at the same time to obtain the consistency you like.

Place the salsa in a serving dish place on top the strained passatelli and the baby calamares ( blanched in seafood broth ) . Pour a few drops of E.V.O. .

This entry was posted on Friday, March 3rd, 2006 at 2:44 am and is filed under Pasta, Pesce/Fisch. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.