Cozze in Pasta al Nero di Seppia

20 mins
Serves 12
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Directions

  1. 1Prepare the dough: Mix flour, olive oil, egg, and black cuttlefish ink.
  2. 2Prepare the dough: Mix flour, olive oil, egg, and black cuttlefish ink.
  3. 3Prepare the dough: Mix flour, olive oil, egg, and black cuttlefish ink.
  4. 4Let the dough rest for about an hour.
  5. 5Let the dough rest for about an hour.
  6. 6Let the dough rest for about an hour.
  7. 7Cook the mussels: In a pan, sauté garlic and parsley. Add mussels, white wine, and water.
  8. 8Cook the mussels: In a pan, sauté garlic and parsley. Add mussels, white wine, and water.
  9. 9Cook the mussels: In a pan, sauté garlic and parsley. Add mussels, white wine, and water.
  10. 10Separate the mussel meat from the shells.
  11. 11Separate the mussel meat from the shells.
  12. 12Separate the mussel meat from the shells.
  13. 13Roll out the black dough with a pasta machine.
  14. 14Roll out the black dough with a pasta machine.
  15. 15Roll out the black dough with a pasta machine.
  16. 16Cut rectangles from the dough and place them inside the mussel shells.
  17. 17Cut rectangles from the dough and place them inside the mussel shells.
  18. 18Cut rectangles from the dough and place them inside the mussel shells.
  19. 19Press and trim the dough to fit each shell.
  20. 20Press and trim the dough to fit each shell.
  21. 21Press and trim the dough to fit each shell.
  22. 22Add another shell on top for support and bake at 180°C for 20 minutes.
  23. 23Add another shell on top for support and bake at 180°C for 20 minutes.
  24. 24Add another shell on top for support and bake at 180°C for 20 minutes.
  25. 25Prepare the tomato sauce: Sauté garlic in olive oil, then add crushed peeled tomatoes, oregano and mussel cooking water.
  26. 26Prepare the tomato sauce: Sauté garlic in olive oil, then add crushed peeled tomatoes, oregano and mussel cooking water.
  27. 27Prepare the tomato sauce: Sauté garlic in olive oil, then add crushed peeled tomatoes, oregano and mussel cooking water.
  28. 28Place a spoonful of tomato sauce on each black dough shell.
  29. 29Place a spoonful of tomato sauce on each black dough shell.
  30. 30Place a spoonful of tomato sauce on each black dough shell.
  31. 31Add a cooked mussel on top of the sauce, season with black pepper, and garnish with fresh oregano.
  32. 32Add a cooked mussel on top of the sauce, season with black pepper, and garnish with fresh oregano.
  33. 33Add a cooked mussel on top of the sauce, season with black pepper, and garnish with fresh oregano.

Ingredients

  • 0 pasta
  • 0 pasta
  • 0 pasta
  • 0 olio extravergine di oliva
  • 0 olio extravergine di oliva
  • 0 olio extravergine di oliva
  • 0 farina
  • 0 farina
  • 0 farina
  • 1 uova
  • 1 uova
  • 1 uova
  • 0 nero di seppia
  • 0 nero di seppia
  • 0 nero di seppia
  • 2 cloves aglio
  • 2 cloves aglio
  • 2 cloves aglio
  • 0 prezzemolo
  • 0 prezzemolo
  • 0 prezzemolo
  • 0 cozze
  • 0 cozze
  • 0 cozze
  • 0 vino bianco
  • 0 vino bianco
  • 0 vino bianco
  • 0 pomodori pelati
  • 0 pomodori pelati
  • 0 pomodori pelati
  • 0 origano
  • 0 origano
  • 0 origano
  • 0 pepe nero
  • 0 pepe nero
  • 0 pepe nero
  • 0 foglioline di origano fresco
  • 0 foglioline di origano fresco
  • 0 foglioline di origano fresco

Equipment

mixerpasta machineknifefrying panoven