Squid Ink Spaghetti With Bell Pepper Calamari Shrimp Ricotta And Colonnata Lard Recipes

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SQUID INK PASTA WITH CALAMARI AND CHORIZO



Squid Ink Pasta with Calamari and Chorizo image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h15m

Yield 2 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 ounce ground fresh chorizo
1 ounce red onion, thinly sliced
4 cloves garlic, sliced
2 ounces dry white wine
Kosher salt
2 portions Fresh Squid Ink Pasta, about 8 ounces each, recipe follows
4 ounces calamari rings and tentacles (4 squid)
1 pinch red pepper flakes
1 tablespoon sliced scallions (on the bias)
10 ounces (about 2 cups) all-purpose flour, plus more for dusting
2 whole large eggs (about 4 ounces)
4 yolks from 4 large eggs (about 2 1/2 ounces)
4 teaspoons squid ink
1 teaspoon kosher salt

Steps:

  • Heat the oil in a small saute pan over medium-high heat. Add the chorizo and cook until well browned, breaking up the sausage as it cooks with a wooden spoon. Add the onions and garlic and saute until translucent, about 3 minutes. Add the white wine and continue cooking about 30 seconds; the mixture should not be dry. Turn off the heat and set aside.
  • Bring a large pot of salted water to a rolling boil. Add the pasta and cook about 1 minute.
  • Turn the chorizo mixture back on. Add the calamari and red pepper flakes and saute until just cooked through. Drain the pasta and add to the pan along with 1 ounce of the pasta water. Cook for 1 minute on high heat to coat the pasta and finish the cooking process. Add the scallions and toss.
  • Place in a bowl and finish with another drizzle of oil and serve.
  • For the squid ink pasta dough: On a large, clean work surface, pour the flour in a mound. Make a well in the center about 4 inches wide. Pour the whole eggs, egg yolks, squid ink and salt into the well and, using a fork, beat thoroughly. When combined, gradually incorporate the flour into the eggs until a wet, sticky dough has formed. Fold any additional flour into the dough as needed while kneading, turning the dough roughly 45 degrees each time, for 2 to 5 minutes.
  • Wrap the ball of dough tightly in plastic wrap and let it rest on the countertop for 30 minutes.
  • To roll the noodles: Place a sheet of parchment paper on a tray or cutting board and dust lightly with flour. Unwrap the rested dough and cut into quarters. Set one quarter on the work surface and re-wrap the remaining dough. With a rolling pin, flatten the quarter of dough into an oblong shape about 1/2-inch thick.
  • Set a pasta maker to the widest setting and pass the dough three times through the machine at this setting. Narrow the setting by one notch and repeat. Repeat once more (the dough should now have passed through the third widest setting). Continue passing the dough through the rollers, reducing the thickness by one setting each time, until it reaches the desired thickness. It should now be very delicate and elastic to the touch and slightly translucent.
  • To cut the noodles: Adjust the pasta machine to the noodle setting of your choice. Working with one dough segment at a time, feed the dough through the pasta cutter. Alternatively, cut the folded dough by hand with a chef's knife to desired noodle width. Yield: 4 servings.

SQUID INK TAGLIATELLE WITH SQUID AND WHITE WINE-TOMATO SAUCE



Squid Ink Tagliatelle with Squid and White Wine-Tomato Sauce image

Provided by Anne Burrell

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons olive oil
2 cloves garlic, smashed
Pinch red chile flakes
3 Roma tomatoes, diced
4 sprigs fresh oregano, leaves chopped, some reserved for garnish
Kosher salt
1/4 cup white wine
1 1/2 pounds squid, cleaned, skin removed, bodies cut into 1/4-inch rings, tentacles reserved for another use
1 recipe Chef Anne's All-Purpose Pasta Dough with Squid Ink, see recipe, rolled into pasta sheets and hand cut into tagliatelle
Grated parm, for sprinkling
Big fat finishing oil, for drizzling

Steps:

  • Add the olive oil, smashed garlic and red chile flakes to a large saute pan. Turn the heat to medium-high and allow the garlic to become fragrant and the oil heated. Once heated, add the tomatoes and oregano, and season with salt. Stir to combine. Cook until the tomatoes release their water, 2 to 3 minutes. Deglaze the pan with the white wine. Cook until the wine is bubbling and has begun to reduce, about 1 minute. Add the squid, stir to combine, and cook until the squid becomes opaque in color--be careful not to overcook it! Taste and adjust the seasoning as needed.
  • Meanwhile, bring a large pot of salted water to a boil. Add the tagliatelle and cook for about 2 minutes. Remove the pasta from the water and add it directly to the sauce along with about 2 tablespoons of the pasta water, some more oregano, some grated parm and a drizzle of big fat finishing oil. Gently toss to combine.
  • Plate and garnish with more grated parm.

SHRIMP AND CALAMARI DIABLO



Shrimp and Calamari Diablo image

Very simple and spicy recipe that you can modify to control the heat. Just adjust the red pepper flake as desired. I used some fresh chopped mozzarella that I melted with a blowtorch because I was almost out of Pecorino Romano, and used it all during the cooking. I also used Barilla's Arrabbiata sauce for some extra flavor in place of tomato puree. Use the pasta of your liking. I wanted to use black squid ink pasta but couldn't find any in the short time I had. I went with angel hair and it was fine!

Provided by sjmarshall1967

Categories     European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

4 tablespoons olive oil
5 minced garlic cloves
1 tablespoon red pepper flakes (more or less to your taste)
2 green onions, chopped
10 ounces diced pepperoni
1 cup dry white wine
20 large shrimp, peeled and deveined
8 squid, tubes and tentacles cut tubes into rings
1 cup tomato puree
1/2 cup fresh grated pecorino romano cheese
1 lb pasta, of your choice
4 -5 sprigs of chopped parsley (to garnish)

Steps:

  • Heat oil in non stick skillet, add garlic, green onions, red pepper flake and pepperoni, bring to simmer.
  • Turn up heat and add wine while stirring constantly. Bring to near boil.
  • Add shrimp and cook for one minute, then flip and cook for another minute. (I hate overcooked shrimp, so at this point I removed shrimp and placed in a bowl.).
  • Add squid rings and tentacles. They will cook very quickly so pay close attention. After 2 minutes return shrimp to skillet. Reduce heat to simmer.
  • Add your tomato puree. This is where you can be creative. I actually used one cup of Barilla's Arrabbiata sauce for extra kick!
  • Grate in some of the fresh Pecorino Romano cheese and stir inches Remove from heat.
  • Serve over your choice of pasta with rest of grated Pecorino Romanao and garnish with fresh chopped parsley. Enjoy!

Nutrition Facts : Calories 993.9, Fat 46.7, SaturatedFat 12.7, Cholesterol 111.3, Sodium 1357.2, Carbohydrate 95.1, Fiber 5.5, Sugar 7, Protein 36.5

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