Cozze in Pasta al Nero di Seppia
Directions
- 1Prepare the dough: Mix flour, olive oil, egg, and black cuttlefish ink.
- 2Let the dough rest for about an hour.
- 3Cook the mussels: In a pan, sauté garlic and parsley. Add mussels, white wine, and water.
- 4Separate the mussel meat from the shells.
- 5Roll out the black dough with a pasta machine.
- 6Cut rectangles from the dough and place them inside the mussel shells.
- 7Press and trim the dough to fit each shell.
- 8Add another shell on top for support and bake at 180°C for 20 minutes.
- 9Prepare the tomato sauce: Sauté garlic in olive oil, then add crushed peeled tomatoes, oregano and mussel cooking water.
- 10Place a spoonful of tomato sauce on each black dough shell.
- 11Add a cooked mussel on top of the sauce, season with black pepper, and garnish with fresh oregano.
Ingredients
- 0 pasta
- 0 olio extravergine di oliva
- 0 farina
- 1 uova
- 0 nero di seppia
- 2 cloves aglio
- 0 prezzemolo
- 0 cozze
- 0 vino bianco
- 0 pomodori pelati
- 0 origano
- 0 pepe nero
- 0 foglioline di origano fresco
Equipment
mixerpasta machineknifefrying panoven
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