Andrea Pasqualucci's Recipe: Cuttlefish Puttanesca Tagliatelle. A "mock first course" where pasta is elegantly replaced by mollusk in sauce.
Ingredients for 4 people
For the mock tagliatelle
4 cuttlefish
Method
Clean the cuttlefish. Cook them at 55°C with steam for 13 minutes. Let them cool down and, by pairing the bodies, slice them using a slicer to create tagliatelle.
For the puttanesca sauce
500g of peeled tomatoes
5g of vinegar
10g of salt
2g of coriander seeds
8g of sugar
1 clove of garlic
7g of capers
Taggiasca olives
Marjoram
Confit garlic
Method
Cook all the ingredients sous-vide at 55°C for 8 hours and, in the end, strain everything. Serve a nest of cuttlefish tagliatelle with 3 slices of Taggiasca olives, an anchovy fillet, a slice of confit garlic, and plentiful marjoram leaves. Complete the dish by pouring the hot sauce onto the table.
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