Squid Ink Spaghetti Recipes
SQUID INK SPAGHETTI WITH BELL PEPPER, CALAMARI, SHRIMP, RICOTTA AND COLONNATA LARD
Steps:
- Roast the yellow and red bell peppers directly on the flame of a stovetop until the skins char. Remove from the heat and seal in a container to cool. When cool, peel the peppers under cold running water and slice into thin strips.
- Cut the lardo into small sticks and saute in a large skillet over medium heat. Slowly increase the heat in order to get the lard crispy. Once the lard is crispy, remove from the skillet and reserve. Discard half the melted fat in the skillet. Using the remaining fat, saute the garlic and chili pepper until lightly browned. Add the bell peppers and saute for 5 minutes.
- Meanwhile, bring a large pot of salted water (about 5 quarts) to a boil. Add the fresh squid ink spaghetti and cook according to the package directions.
- When the bell pepper, garlic and chili mixture has cooked, add the shrimp and calamari and saute everything together until cooked, a few minutes. Season with salt and pepper to taste.
- Add the cooked squid ink spaghetti to the skillet and toss together until creamy. Serve topped with the crispy lard and grated salted ricotta.
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- Clean the squid: Carefully separate the heads with the tentacles from the body sacs, then remove and discard all the innards, setting aside the ink sacs (be careful not to break them). Wash all the squid well under cold water, dice the heads, and chop the tentacles. Open the ink sacs carefully and drip the ink into a small bowl. Fry the garlic and oil together in a large skillet for about 5 minutes over a medium heat, without letting it brown. Add the squid, parsley, and plenty of black pepper. Cover and simmer over a very low heat for 20 minutes, adding a little water if necessary When tender, mix the tomato puree into the white wine and add it to the pan with ½ cup hot water and simmer, covered for another 20 minutes.
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