Squid ink cavatelli with cuttlefish, tomatoes, Garda caper leaves and powder
Published on 15 March 2016
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Ingredients and method
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A tasty sauce for cavatelli made with my LITTLE MAMA.
INGREDIENTS FOR 6 PEOPLE
900 g squid ink cavatelli (blog recipe)
18 small cuttlefish
18 cherry tomatoes
3 tablespoons basil sauce
3 tablespoons chopped parsley
Garda extra virgin olive oil
Chilli oil
Marinated Garda caper leaves
Garda caper powder
Chopped garlic
Salt
Pepper
I clean cuttlefish, remove hard parts and cut strips.
I finely chop tomatoes.
I heat extra virgin olive oil and half a teaspoon garlic in a pan.
I sauté cuttlefish and tomatoes on high for 2/3 minutes, very quickly.
I add salt and pepper.
I drain some caper leaves from their marinade, using products from Valerio Giacomini's organic farm in Gargnano on Lake Garda.
I finely slice leaves.
I boil salted water and cook cavatelli.
I add pasta to sauce.
Caper leaves.
I add 2 tablespoons basil sauce made by blending basil and extra virgin olive oil.
Chopped parsley.
Pasta water.
Chilli oil if liked.
I toss pasta a few minutes.
I serve with caper powder.
INGREDIENTS FOR 6 PEOPLE
900 g squid ink cavatelli (blog recipe)
18 small cuttlefish
18 cherry tomatoes
3 tablespoons basil sauce
3 tablespoons chopped parsley
Garda extra virgin olive oil
Chilli oil
Marinated Garda caper leaves
Garda caper powder
Chopped garlic
Salt
Pepper
I clean cuttlefish, remove hard parts and cut strips.
I finely chop tomatoes.
I heat extra virgin olive oil and half a teaspoon garlic in a pan.
I sauté cuttlefish and tomatoes on high for 2/3 minutes, very quickly.
I add salt and pepper.
I drain some caper leaves from their marinade, using products from Valerio Giacomini's organic farm in Gargnano on Lake Garda.
I finely slice leaves.
I boil salted water and cook cavatelli.
I add pasta to sauce.
Caper leaves.
I add 2 tablespoons basil sauce made by blending basil and extra virgin olive oil.
Chopped parsley.
Pasta water.
Chilli oil if liked.
I toss pasta a few minutes.
I serve with caper powder.
Original source: https://incucinaconlilly.com/2016/03/15/cavatelli-al-nero-di-seppia-con-seppie-pomodorini-foglie-e-polvere-di-capperi-del-garda/
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