Fettuccine with cuttlefish
Instructions
Sift the flour and arrange in fontana on the work surface.
Put yourself in the Center eggs and salt and knead with your hands until the dough is smooth and homogeneous.
Let the dough rest for half an hour in a cool place, after it has been wrapped in a damp cloth.
Meanwhile private the cuttlefish of the outer skins and entrails; wash, drain, Pat dry and cut into rings on one side.
Clean the bietoline, deprive of the stem and use only the leaves; wash them, dry them with a cloth and cut them into strips.
With a rolling pin roll the dough into a thin sheet.
Flour the surface of the dough, roll it up on herself and, with a sharp knife, cut into fettuccine width, an inch or so.
Stendetele on floured pastry Board and let them dry.
In a pan with oil and chillies, Saute chopped shallots; Add the beets and cook them for a minute; join the cuttlefish and let them stand for about 2 minutes, stirring occasionally.
Season with salt and pepper and continue cooking for 7-8 minutes moderatissimo focus.
Bring to the boil a pot of water, add salt and cook the fettuccine.
al dente drain and pour into the pan with the mixture of cuttlefish, sprinkle with chopped parsley and stir gently.
Pour the fettuccine onto serving dish and serve hot.
Ingredients and dosing for 4 persons
- For the dough:
- 200 g of flour
- 2 eggs
- Salt
- For the sauce:
- 350 g of cuttlefish
- 200 g of beets
- 1 shallot
- 3 tablespoons of sunflower oil
- Hot pepper
- Parsley
- Salt
- Pepper