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Linguine in Black ink sauce and Tomato basil sauce

 
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wizi
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Joined: 22 Sep 2005
Posts: 83
Location: Nairobi

PostPosted: Sat Jan 14, 2006 5:18 pm    Post subject: Linguine in Black ink sauce and Tomato basil sauce Reply with quote

Made these yesterday with fren from Malta, italian cuisine reigns in Malta. He brought over the fresh squid ink in packages for the black ink sauce. Flavor of the ink was so sea-fresh, we didn't even need to add salt into the sauce!

Tomato basil sauce
Make your basic fresh tomato sauce with 1 finely chopped onion slow fried til transparent in 4tbs of olive oil, then 700gm of roma tomatoes (skin peeled and deseeded). You can add a dollop of tomato puree and a tsp of sugar, and simmer for 30-40 mins till thick. Remove sauce from heat, add basil leaves (fresh), salt and ground black pepper to taste. Divine aroma of fresh basil!

Nero di Seppia sauce
Slow fry 1 finely chopped big spanish onion and sliced garlic in 6 tbs of olive oil till soft and transparent, add 600gm of squid (cleaned and cut into cubes) and simmer for 15 min, the squid takes on a yellowish tinge from the onions, then squeeze 4 packets of black ink sauce, stir into the squid and continue simmering until the sauce has thickened, approx another 15 mins or so.

Boil linguine in lots of salted water for 4 persons (100gm each) and separate linquine to two batches for the tomato & basil, and nero di seppia. Serve as a starter!



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Stefanie
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Joined: 09 Jul 2005
Posts: 489
Location: in a frenzy...

PostPosted: Sun Jan 15, 2006 7:38 pm    Post subject: Reply with quote

Looks very good wizi,thanks for sharing! Very Happy
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taozhe
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Joined: 19 Sep 2005
Posts: 47

PostPosted: Sun Dec 03, 2006 1:42 pm    Post subject: Reply with quote

We probably have to get our squid ink sauce from fresh squid in Brunei. Just wondering - how do you usually get the ink - what's the safe method?
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piroshok
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Joined: 23 Jul 2005
Posts: 224
Location: Melbourne, Australia

PostPosted: Sun Dec 03, 2006 7:58 pm    Post subject: Reply with quote

taozhe wrote:
We probably have to get our squid ink sauce from fresh squid in Brunei. Just wondering - how do you usually get the ink - what's the safe method?

Just gently squeeze the ink from the ink sacks

..soffritto aglio, olio e poca cipolla.
aggiungere la trevisana tagliata fine, far appassire e per ultimo noci pestate con un pezzo di gorgonzola dolce...

lightly fry in oil garlic a little onion, add some radicchio de treviso until slightly wilted, sprinkle crushed walnuts and a knob of sweet gorgonzola.

or

gamberi, pomodorini e aglio tutto tagliato a cubetti (tranne i gamberi) e fatto saltare in padella...

Add prawns, few can tomatoes and garlic cut in cubes except for the prawns. Lightly fry in a frypan serve
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Romans founded London and English discovered real food 2007 years later:)
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