First of all, I have to appologize... I am having some growing pains with the Culinary Alchemy blog... Your patience is appreciated, while I work out some of the kinks.
I was in Little Italy this weekend to pick up some Vialone Nano rice for a risotto dish later this week, while I was there I poked my head into Assenti Pasta to grab some Prosciutto and Smoked Scamorza. I noticed the black pasta sitting on one of the trays. Curious, I asked what it was... Squid Ink, I was informed...
Yes, this is the stuff that Goths dreams are made of... I may not be a Goth, but I am a little daring, so I decided to give it a go... And left the store with 12 oz of Cuttlefish ink (sepia) colored Pasta. It didn't smell fishy in any way while raw, although during cooking there is a very faint odor. But it is fishy flavor free and quite delicious with this particular sauce. The best part about this recipe was that I got to play with fire... Yeah, it's that y-Chromosome thing again... So with the flame on low, I roasted my Red Pepper on the stove top... Yeah... Good Times, Good Times...
1 Roasted Red Pepper, Julienne
1 TB Extra Virgin Olive Oil
1 Shallot; Minced
2 Cloves Garlic; Minced
3 Green Onions; Chopped (White & Light Green Parts)
1/4 tsp Crushed Red Pepper Flakes
Juice of 1 Meyer Lemon
1/4 Cup Pinot Grigio
1/3 cup heavy cream
Kosher salt to taste
Freshly Cracked Pepper to taste
12 oz Squid Ink Linguine
Optional for serving
Flat Leaf Parsley; Chopped
Pecorino Romano; Grated
Roast Pepper over low flame until blackened all over.
Rub away char under luke warm water.
Slice in half, remove seeds and veins, then Julienne.
Heat Olive Oil in a skillet over medium heat.
Add Shallot and Sweat for 1 minute before adding garlic.
Add Green Onions and Julienned Roasted Pepper, cook for an additional 2 minutes.
Add Lemon juice, Wine, Red Pepper Flake and simmer until reduced by half.
Lower heat and add Heavy cream, simmering until slightly thickened.
Drop pasta (fresh Pasta only takes about 3 minutes)
When pasta is al dente, remove with tongs and add the the skillet; tossing liberally
Serve with shopped flat leaf parsley and a sprinkle of Pecorino Romano.
Mangia!!!
~~
I was in Little Italy this weekend to pick up some Vialone Nano rice for a risotto dish later this week, while I was there I poked my head into Assenti Pasta to grab some Prosciutto and Smoked Scamorza. I noticed the black pasta sitting on one of the trays. Curious, I asked what it was... Squid Ink, I was informed...
Yes, this is the stuff that Goths dreams are made of... I may not be a Goth, but I am a little daring, so I decided to give it a go... And left the store with 12 oz of Cuttlefish ink (sepia) colored Pasta. It didn't smell fishy in any way while raw, although during cooking there is a very faint odor. But it is fishy flavor free and quite delicious with this particular sauce. The best part about this recipe was that I got to play with fire... Yeah, it's that y-Chromosome thing again... So with the flame on low, I roasted my Red Pepper on the stove top... Yeah... Good Times, Good Times...Sepia Pasta in Roasted Red Pepper Cream Sauce
1 Roasted Red Pepper, Julienne
1 TB Extra Virgin Olive Oil
1 Shallot; Minced
2 Cloves Garlic; Minced
3 Green Onions; Chopped (White & Light Green Parts)
1/4 tsp Crushed Red Pepper Flakes
Juice of 1 Meyer Lemon
1/4 Cup Pinot Grigio
1/3 cup heavy cream
Kosher salt to taste
Freshly Cracked Pepper to taste
12 oz Squid Ink Linguine
Optional for serving
Flat Leaf Parsley; Chopped
Pecorino Romano; Grated
Roast Pepper over low flame until blackened all over.
Rub away char under luke warm water.
Slice in half, remove seeds and veins, then Julienne.Heat Olive Oil in a skillet over medium heat.
Add Shallot and Sweat for 1 minute before adding garlic.
Add Green Onions and Julienned Roasted Pepper, cook for an additional 2 minutes.
Add Lemon juice, Wine, Red Pepper Flake and simmer until reduced by half.
Lower heat and add Heavy cream, simmering until slightly thickened.
Drop pasta (fresh Pasta only takes about 3 minutes)When pasta is al dente, remove with tongs and add the the skillet; tossing liberally
Serve with shopped flat leaf parsley and a sprinkle of Pecorino Romano.Mangia!!!
~~
