Cuttlefish pasta recipe
Cuttlefish pasta Serves 4-5 people
800g fresh cuttlefish and cut into strips
250 g pasta coarse
1 red peppers cut into strips
1 onion, chopped
200g olive oil
300 gr vinegar can
1 cup of coffee syrup
1 bay leaf
cinnamon, rosemary, cloves, salt, pepper
parsley
sporoys pomegranate
1 cup filtered squid ink
Burn oil, saute onion, add the peppers, soups and stir until smooth.
Add the vinegar, add some lukewarm water and add the pasta, stirring constantly to prevent sticking.
Add the squid ink, the spices, molasses and cook over low heat until chylosei.
Garnish with the pomegranate seeds and parsley. |
