Ingredients
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400 gr squid
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200 ml Fish Stock
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50 ml dry white wine
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1 anchovy
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1 tsp capers
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1 small bunch Parsley
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½ red chilly
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0.4 gr saffronpistils of powder
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1 garlic clove
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2 tbsp extra virgin olive oil
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Salt & pepperto taste
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For the Garganelli
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2 Eggs
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150 gr durum flour
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50 gr "00" flour
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black squid ink
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For the Black Garganelli
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2 Eggs
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150 gr durum flour
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60 gr "00" flour
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1 tsp black squid ink
Directions
Have you ever been to Emilia Romagna? It is a beautiful wide region that stretch from the far west of Italy (Emilia) until the glorious sand coast of the Adriatic sea (Romagna). Wonderful scenery of course but the reason why I love it is because is practically a foodie’s paradise! Salami, Mortadella, cheeses you name it; they have the best of it.
This recipe is inspired by Romagna’s regional cuisine and for those out there who really enjoy making pasta, you will love it.
To this day, the best way to make Garganelli is patiently by hand, with a special tool that look like a small chopping board with raised lines and long cylinder.
Squid and Saffron is a great combination for a perfect “guazzetto” to dress the pasta like a pro!
Chef tip:
It is ok to buy frozen squid but avoid to buy the ones already cleaned. Go for a small to medium size “dirty”, yes is a hassle to clean them but they will be much more tender and tasty.
- Serves 4
- Preparation time: 45 minutes
- Cooking time: 6 minutes
- Categories: Main course
How to Make Garganelli with Squid and Saffron:
- Start by making both pastas. Knead well all the ingredients until the dough is smooth and elastic. Wrap in cling film and let it rest for 30 minutes.
- With a pasta machine roll out thin sheets (about 1mm) of pasta and cut them into little squares of 5 cm each side.
- Wrap the squares around the wooden cylinder and press by rolling them onto the little chopping board to seal them. With a few attempt you will be fine! Trust your pasta making skills!
- Proceed with the black pasta as well and be careful not to leave the pasta sheets to long on the table as once they dry out you will no longer be able to “close” them.
- Dust the Garganelli with durum flour and aside in the fridge while preparing the sauce.
- Clean the squids. Remove the internal guts and outer skins and rinse well. Get rid as well of the beak placed in the middle of the tentacles.
- Cut the squids into smaller pieces and roast them in a non stick pan on high heat with a drizzle of EVO oil and a touch of salt and pepper for a couple of minutes until golden. Remove from the pan and use the same pan to make the sauce.
- Stir fry the garlic and chilli with olive oil, add the chopped anchovies and capers, pour in the wine and let the alcohol evaporate.
- Now pour in the fish stock, add the saffron and let it simmer until reduced by 2 third.
- Cook the Garganelli in salted boiling water for just 2 minutes and drain al dente.
- Drop them into the sauce and put back in the roasted squid. Stir and toss on high heat adding a nice tbsp. of extra virgin olive oil and a ladle of cooking water if the sauce thickens too much.
- This process should give a nice creaminess to the Garganelli.
- Season to taste and plate straight away in large pasta bowls and sprinkle over chopped fresh parsley and chillies.
