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Fast Guide to Preparing 5-Star Black handkerchief pasta with cuttlefish, mussels, prawn and chilli

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Black handkerchief pasta with cuttlefish, mussels, prawn and chilli

We hope you got insight from reading it, now let's go back to black handkerchief pasta with cuttlefish, mussels, prawn and chilli recipe. To cook black handkerchief pasta with cuttlefish, mussels, prawn and chilli you need 20 ingredients and 12 steps. Here is how you achieve it.

To prepare an extraordinary Black handkerchief pasta with cuttlefish, mussels, prawn and chilli, below are the components required:

  1. Prepare of black pasta dough.
  2. Take 280 g of strong white plain flour.
  3. Provide 2 of eggs.
  4. Provide 25 g of squid ink.
  5. Provide 1 pinch of salt.
  6. Get of the sauce.
  7. You need 1 of whole cuttlefish.
  8. You need 4 of large size prawns.
  9. Provide 3 tbs of olive oil.
  10. You need 2 cloves of garlic, crushed.
  11. Provide 1 of finely chopped celery stick.
  12. You need 1 of finely chopped carrot.
  13. Use 1 of small red onion, finely chopped.
  14. Prepare 1/2 bunch of thyme, leaves only.
  15. Provide 600 ml of dry white wine.
  16. Get 500 of g, scrubbed and de-bearded mussels.
  17. Take 3 tbs of extra virgin olive oil.
  18. You need 2 cloves of garlic, chopped.
  19. Prepare 2 of birds eye chillies, de-seeded and chopped.
  20. Use 1/2 bunch of chervil, chopped.

After preparing the components, now you are good to prepare your 5-star Black handkerchief pasta with cuttlefish, mussels, prawn and chilli by following the guidances on this section:

  1. Black Pasta Dough:.
  2. Make a well in the middle of the flour, add salt and in a separate bowl add squid ink to eggs and whisk. Add egg mix to flour and begin to combine working from the outer edge to the middle until dough has formed. Knead for 5 minutes then cover and rest for 20 minutes..
  3. After dough has rested set your pasta machine to the thickest setting and begin putting your dough through, gradually lowering the settings to achieve a thin sheet of pasta. (You may need to dust with flour every 2nd or 3rd roll though to help the sheet not to stick.) When you have a very thin sheet of pasta, cut the sheets 8cm by 8cm and in portion groups of 8 squares per person. Set aside..
  4. The Sauce:.
  5. Clean the cuttlefish by removing the hard cuttlebone found inside the body along with any other organs. Trim the tentacles and chop, set aside. Remove the skin from the cuttlefish and slice thinly then add to tentacles..
  6. Remove the shells from the prawns, de-vein and chop, set aside..
  7. In a heavy base pot heat the cottonseed oil and add the 2 cloves of crushed garlic then add the chopped celery, carrot, onion and thyme, add the wine and cook for 3 mins then add mussels, cover and steam for 3-4 mins or until mussels have opened..
  8. Remove from the heat and take the mussels out, strain liquid and reserve for later. Remove mussel meat from the shell, chop and set aside..
  9. To Assemble:.
  10. Bring a large pot of water to the boil..
  11. Warm a pan and add the extra virgin oil, do not heat to smoking point. Lightly poach cuttlefish and prawns in oil then quickly add garlic and chilli, cook for a further minute and remove seafood and oil to awaiting bowl. Return pan to heat and turn up gas, add about 80ml of mussel stock and begin to put pasta in the boiling water one at a time stirring when you finish..
  12. Cook pasta for one minute then remove and add to the pan, (you may need to add a little of the pasta water if your stock has reduced to far) add seafood and oil mix and begin to emulsify the oil and stock by tossing the pasta in the pan, check your seasoning and finish with chopped chervil, plate and serve..

Great recipe for Black handkerchief pasta with cuttlefish, mussels, prawn and chilli. Inspired by Lucio Restaurant in Paddington, Sydney Black handkerchief pasta with cuttlefish, mussels, prawn and chilli. Handkerchief pasta is perhaps a more appropriate name, because when the dough passes through the pasta machine enough times, the pasta ends up with a lovely silken texture Return frying pan to high heat, add remaining oil, then cuttlefish and prawns and fry for a minute, tossing to coat well in oil. Black Ink Pasta Dough Handkerchief pasta is perhaps a more appropriate name, because when the dough passes through the pasta machine enough times, the pasta ends up with a lovely silken texture — like a silk hanky. To make the pasta, place flour in a bowl, making a well in the centre.

Recipe : Black handkerchief pasta with cuttlefish, mussels, prawn and chilli

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step by step to make Black handkerchief pasta with cuttlefish, mussels, prawn and chilli

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