Squid Ink Tagliatelle are one of the most delicious gourmet and unusual ingredients.
So tie your apron strings and invite your family or friends, you can be sure you’re doing a very good impression.
All the people in our company “Cuoche in Vacanza (Cooks for your Vacations)” are addicted to fresh handmade pasta. It’s the protagonist in Private Cooking Classes directly at your holiday home in Tuscany, and in Private Dinners as well.
How could it be different? Our job is with tourists and travelers from all over the world and people like to spend time with fun, first of all on holiday.
Anyway if you have no time for making both pasta and sauce, No problem:
- you can buy squid ink tagliatelle HERE …and the sauce is very quick!
My granny often made “coloured” pasta, according to the different ingredients directly added to the pasta dough. When I was child and she made Squid Ink Tagliatelle I was fascinated by eating something so “common” in Italian Cuisine, but so different at the same time.
Everyone can make fresh pasta, only 2 ingredients: eggs and flour!
About Squid Ink (if you’re going to make fresh pasta):
- you can use the fresh one (directly from the main ink sac of fresh squid)
- you can purchase it (sachet or jar)
They’re both good for colouring pasta. During our cooking classes in Tuscany we use the purchased one, of course.
Want to know how making Squid Ink Tagliatelle? Click HERE for the Recipe
As I posted a few time ago, you can make different colors of homemade pasta, depending on ingredients that you add to the pasta dough. For example you can have fantastic Ravioli Orange Coloured simply adding tomato paste (click HERE for the recipe)
In Italy we eat pasta everyday (most of all dried pasta). Well, for us Italians, coloured pasta (obviously with natural and fresh ingredients) it’s a way not to get bored while eating the most famous Italian food: PASTA!
That’s why, a few time ago I decided to add to our cooking classes menu a new kind of cooking course: “colored pasta cooking class“.
Our cooking classes are all hands-on and almost all are suitable for children, so what’s better than replicate the “magic” from my granny?
Nowadays I can say that “colored pasta cooking class” is one of the most successful course; making fresh handmade “coloured” pasta (as Squid Ink Tagliatelle for example) is really funny and our customers often make it again once at their home and send me the pictures of their dishes.
So what sauce for Squid Ink Tagliatelle?
Every kind of fish or seafruit sauce.
I love fresh and seasonal ingredients, so I opted for this sauce: red mullet with fresh rucola and fresh (yes, they’re not cooked) tomatoes. I tasted this sauce the first time in a really good restaurant in Lucca, I was delighted and immediately made the sauce at home for my family and friends.
All my customers and students in Private Dinners and Cooking Classes in Tuscany know my love for Piccadilly Tomatoes. This kind of tomatoes has its origins in Sicily and they’re very sweet and juicy and the most suitable for our very appreciated Tuscan Bruschetta.
Well, I think they’re the best for this sauce, anyway you can use cherry tomatoes (maybe more easy to find) as well. what you’re going to read it’s in my opinion the best sauce for Squid Ink Tagliatelle, but as I told you, do not hesitate to try any kind of fish (or seafruit) sauce.
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- 600 gr (21 oz) red mullet fillet
- ½ glass dry white wine (no sparkling)
- 3 sprigs of thyme
- 3 pinches oregano
- extra virgin oil 2 tbsp (for cooking) + 2 tbsp for seasoning tomatoes
- 2 garlic cloves (crushed with a knife)
- 400 gr (14 oz) ripe piccadilly tomatoes (or cherry tomatoes)
- 4 handfuls of rucola
- to taste salt and pepper
- cut piccadilly tomatoes in 3 (cherry tomatoes in half)
- put them in a bowl with 2 handful of rucola, mix and season with salt and oil, cover with film and set a part
- heat oil in a large sauce pan with garlic, thyme and oregano
- add the fish fillets skin side down and salt
- take a flexible spatula and press on the flesh (this ensure the skin remains touching the pan and you'll obtain crisp results)
- when you'll see a golden color on the edge of the skin slide your spatula under the fillets and turn it over
- add the white wine in the pan and let cook until evaporated (about 3 minutes)
- add salt
- cut the fillets in small pieces (half a nut) on a board and put them again in the sauce pan
- Cook Tagliatelle in salted boiling water for about 3 minutes
- drain tagliatelle and immediately toss them in the large sauce pan (medium fire)
- turn off the fire and add the seasoned fresh tomeatoes with rucola
- quickly mix the tagliatelle and serve with fresh and not seasoned rucol on the top