Cuttlefish heads and tentacles are used to season ziti instead of genovese meat ragù: Peppe Guida's variation.
Recipe taken from the book “Le ricette di casa mia” edizioni Gambero Rosso
Photos by Lido Vannucchi
- 320 g of plain cut ziti pasta Pastificio dei Campi
- The heads and tentacles of 4 cuttlefish
- 4 white onions
- 1 bunch of basil
- Half a glass of brandy
- Pecorino Romano cheese
- Salt, pepper
- Extra virgin olive oil
Procedure
In a saucepan, sweat the finely sliced onions over low heat until they change color. Add the cuttlefish heads with tentacles cut lengthwise and cook slowly.
Deglaze with brandy and continue stewing slowly, adding water if it gets too dry.
Drop the ziti into boiling salted water and bring them almost to cooking.
Drain the pasta about a minute before directly into the pan with the genovese. Stir well. With the heat off, toss to coat, adding ground black pepper, grated Pecorino and basil leaves.
