Tuesday, December 22, 2015

still wondering what to cook for Christmas?

Squid Ink Fettuccine with Octopus Ragu and Squash
Minus 3 days to Christmas!  Nothing can be more last minute than these squid ink fettuccine with octopus ragù and diced squash. Last minute intended as thought and made today for lunch.  So if you're still thinking of something to make for Christmas, here's an idea that will solve it all.  It's perfect on Christmas Eve if you follow the meatless tradition and even if you don't.

Stay tuned, more is coming up. Squid Ink Fettuccine with Octopus Ragu and Squash
Squid Ink Fettuccine with Octopus Ragù and Diced Squash
Serves approx 4 people

Squid Ink Dough 
480 g hard durum flour
cold water
16 g squid ink

Add the squid ink to 125 ml of cold water, mix well.  Make a well with the flour and pour the squid ink water in the centre.  Start mixing the flour and water, add more clear cold water as needed.  Knead the dough at least 10 minutes, until smooth and elastic.  Wrap with plastic film and set aside for 30 minutes.  After 30 minutes, roll out the pasta and allow to air dry.  Dust the sheet of pasta with semolina flour.  Roll up the dough and with a sharp knife slice vertical strips.  Unfold the strips and let the fettuccine dry on a dusted tray.

Octopus Ragù
600-700 g circa, fresh octopus
1 carrot
1 small onion
1 celery stick
300 g circa, butternut squash, diced
extra virgin olive oil
1/2 glass of white wine
1/2 glass of water

Rinse the octopus under cold running water. Remove the eyes, beak and any innards.  Thoroughly rinse and scrub the tentacles with rock salt.  Use a sharp knife to finely chop the octopus.  In a preheated pan add 3 tbsp of extra virgin olive oil, the finely chopped carrot, onion and celery and octopus.  Stir with a wooden spoon so that all flavours absorb with one another.  Add half a glass of water and leave to simmer.  When the water evaporates add half a glass of white wine.  Allow the wine to evaporate. Season with salt to taste. Remove from heat and set aside.

In another pan, add the 1 tbsp of extra virgin olive oil and the diced squash.  Allow the diced squash to brown lightly on all sides.

In a big pot of boiling water, add a handful of rock salt and the squid ink fettuccine.  The pasta is ready when it floats to surface and the boil regains. Drain the pasta, add to the pan containing the octopus ragù.  Add the cooked squash and serve.

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