Squid ink tagliolini with pumpkin and prawns
Published on 15 February 2015
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Ingredients and method
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INGREDIENTS FOR 2 PEOPLE
250 g squid ink tagliolini (blog recipe)
200 g pumpkin, prepared weight
1 shallot
12 prawn tails
Extra virgin olive oil
Parsley
Salt, pepper
I make squid ink tagliolini following the blog recipe.
I peel and deseed the pumpkin.
I cut into small cubes.
I finely chop the shallot and sauté in a frying pan with a little oil.
I add pumpkin and cook with a few tablespoons water, keeping it crisp.
I shell and devein the prawn tails.
I add to pumpkin and sauté for a few minutes with salt and pepper.
Cook very briefly; I add chopped parsley.
I cook tagliolini in boiling salted water.
I drain al dente and add to the sauce pan, leaving very moist.
I toss briefly, adding cooking water if needed and a drizzle of extra virgin olive oil.
250 g squid ink tagliolini (blog recipe)
200 g pumpkin, prepared weight
1 shallot
12 prawn tails
Extra virgin olive oil
Parsley
Salt, pepper
I make squid ink tagliolini following the blog recipe.
I peel and deseed the pumpkin.
I cut into small cubes.
I finely chop the shallot and sauté in a frying pan with a little oil.
I add pumpkin and cook with a few tablespoons water, keeping it crisp.
I shell and devein the prawn tails.
I add to pumpkin and sauté for a few minutes with salt and pepper.
Cook very briefly; I add chopped parsley.
I cook tagliolini in boiling salted water.
I drain al dente and add to the sauce pan, leaving very moist.
I toss briefly, adding cooking water if needed and a drizzle of extra virgin olive oil.
Original source: https://incucinaconlilly.com/2015/02/15/tagliolini-al-nero-di-seppia-con-zucca-e-gamberi/
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