Recipes
Squid pasta, 4
- 1 gutted squid from the Azores with 1/1.2 kg
- 15 pitted green olives
- 1 handful of capers
- 8 anchovy fillets (the ones from Zallo Spain are divine)
- 3 slices of “guanciale” with pepper (also works with cured black pork jowl)
- Parsley to the taste
- 3 garlic cloves
- 12 cherry tomatoes
- Olive oil to the taste
This is a recipe where you can reuse some food that you already have in your fridge, even the leftovers! In this recipe, Chef Cyril reused the tomato beurre blanc from the offshore rockfish fillets recipe, but he says that the recipe is still great without it.
Start by cutting the guanciales into bastons and put them during 30 seconds into boiling water (the goal is to make them tender) and save the water to cook the pasta. The Chef advices using the brand Bucatini to make the perfect balance with the squid’s texture.
Then, heat a dry sauté and sauté the guanciales until they’re golden brown. Add the chopped garlic cloves, let it stay for about a minute and add the squid cut into strips, so that it can roll up, and sauté until golden brown. Gather the other ingredients, the tomatoes cut into two pieces, capers, anchovies, chopped green olives and finish with parsley and a round of mill black pepper.
Finally, give the sauté three to four turns and serve on top of the perfectly cooked pasta with a drizzle of raw virgin olive oil. This is a recipe that satisfies the most picky eaters and at the same time it’s delicious for everyone in the family, even the children!
This is a recipe where you can reuse some food that you already have in your fridge, even the leftovers! In this recipe, Chef Cyril reused the tomato beurre blanc from the offshore rockfish fillets recipe, but he says that the recipe is still great without it.
Start by cutting the guanciales into bastons and put them during 30 seconds into boiling water (the goal is to make them tender) and save the water to cook the pasta. The Chef advices using the brand Bucatini to make the perfect balance with the squid’s texture.
Then, heat a dry sauté and sauté the guanciales until they’re golden brown. Add the chopped garlic cloves, let it stay for about a minute and add the squid cut into strips, so that it can roll up, and sauté until golden brown. Gather the other ingredients, the tomatoes cut into two pieces, capers, anchovies, chopped green olives and finish with parsley and a round of mill black pepper.
Finally, give the sauté three to four turns and serve on top of the perfectly cooked pasta with a drizzle of raw virgin olive oil. This is a recipe that satisfies the most picky eaters and at the same time it’s delicious for everyone in the family, even the children!