Pasta with cuttlefish sauce
Cookery, we never tire of reminding ourselves, can only provide genuinely enjoyable experience if one constantly searches for new shades of colour, aroma and flavour, taking a journey through the most interesting re-interpretations of traditional cuisine and using all the various ingredients which nature has put at our disposal. For today’s recipe we wanted to try something that the sea can offer us, something delicious and easy that will win over even those who generally don’t much like seafood: a dish of pasta with cuttlefish sauce, a wonderful treat that will soon be all the rage. Follow our recipe carefully, including our advice, and you will discover a perfect new pasta dish for everyone who loves something light and delicate once in a while. So, start the stopwatch: you won’t believe how little time your guests have to wait before they can start to enjoy this homemade seafood specialty.
Ingredients
* approximate values per serving
Preparation
Chop the celery and onion finely and sweat them in a frying pan with a drizzle of extra virgin olive oil. Cut all the cuttlefish into thin strips. Add it to the chopped celery and onion in the pan. Leave it until the squid releases its moisture and then evaporates. Then add some wine and reduce. Add the tomato passata, adjust the salt (add only if necessary as cuttlefish are already very tasty), cover and simmer until cooked. Cook the pasta in boiling salted water, then drain and mix with the sauce.
Step by step
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Sweat some celery and onion in a frying pan
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Add the cuttlefish, let its liquid evaporate and then add some wine to reduce
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Add the tomato passata, cover the pan and continue to cook until the cuttlefish is done
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Serve!
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Add the tomato passata
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Additional information
Caserecce with cuttlefish and potato sauce
A tasty variant of the classic Caserecce with cuttlefish sauce is the addition of potatoes, which give a creamy texture and a enveloping flavor to the dish. To prepare this version, simply boil diced potatoes and add them to the cuttlefish sauce during cooking. The potatoes will absorb the flavors of the sauce, further enriching the dish. This combination is perfect for those who want a more substantial and flavorful meal, without giving up the freshness of the cuttlefish. Serve the Caserecce with cuttlefish and potato sauce hot, perhaps with a sprinkle of fresh parsley for a touch of color and freshness.
Caserecce with Venetian cuttlefish sauce
The preparation of Caserecce with Venetian cuttlefish sauce is distinguished by the use of fresh, high-quality ingredients typical of Venetian culinary tradition. In this version, in addition to the cuttlefish, peas or artichokes can be added, which enrich the dish with flavors and colors. The cooking is slow to allow the flavors to blend perfectly. This dish represents a celebration of regional cuisine, where fresh fish is the star. Serve the Caserecce with Venetian cuttlefish sauce with a drizzle of raw extra virgin olive oil and a squeeze of lemon, to further enhance the flavor of the cuttlefish.
Caserecce with light cuttlefish sauce
For a lighter version of Caserecce with cuttlefish sauce, it is possible to substitute the pasta with a whole grain or gluten-free variety, thus keeping the dish healthier and more digestible. Additionally, the amount of extra virgin olive oil can be reduced and vegetable broth can be used instead of white wine for deglazing. This light preparation still retains the intense flavor of the cuttlefish and tomato sauce, making it ideal for those following a balanced diet. Serve the Caserecce with light cuttlefish sauce with a generous portion of seasonal vegetables for a complete and nutritious meal.
Nutritional benefits of cuttlefish in Caserecce
Cuttlefish are a nutrient-rich ingredient and provide numerous health benefits. They are an excellent source of lean protein and contain omega-3 fatty acids, which are essential for heart health. Additionally, cuttlefish are low in calories, with about 80 calories per 100 grams, making them a great choice for those looking to maintain a healthy weight. Thanks to their composition, cuttlefish help improve skin health and support the immune system. Incorporating cuttlefish into Caserecce not only enriches the dish with flavor but also offers significant nutritional benefits.
Can Caserecce with cuttlefish sauce be frozen?
Freezing Caserecce with cuttlefish sauce is possible, but it is important to follow some precautions to preserve the quality of the dish. It is recommended to freeze the cuttlefish sauce separately from the pasta, as the texture of the pasta may deteriorate during the freezing process. Make sure to cool the sauce completely before transferring it to a suitable airtight container for freezing. Cooked Caserecce can be frozen, but it is preferable to do so in single portions to facilitate thawing. When you want to consume them, simply thaw the sauce and reheat it, while the Caserecce can be cooked fresh for a quick and tasty meal.