Ingredients for 4 people:
- 250 Gr. FETTUCCINE DI CAMPOFILONE “Casa Rovigatti”
- 300 Gr. of Cuttlefish and squid ink
- 400 Gr. Pomodoro peeled “SARNO” tomato
- 1/2 onion
- 1/2 pepper
- Chili (optional)
- Parsley
- EVO Oil “Il Frantoio”,
- Salt and Pepper
- 1 glass of white wine
Method
In a pan, blanch the cleaned cuttlefish for about 10 minutes with a drizzle of “Il Frantoio” EVO Oil, Salt and Pepper and blend with the white wine, in a saucepan with a drizzle of “Il Frantoio” EVO Oil, fry the onion and pepper then add the peeled tomatoes “SARNO” and cook for about 30 minutes adding salt, pepper and chili, blend everything with the blender, at this point add the squid ink.
Cook the FETTUCCINE DI CAMPOFILONE “Casa Rovigatti” in abundant salted water for 3 minutes, drain the pasta in the pan with the sauce, adding part of the previously cooked cuttlefish and stirring over medium heat for 5 minutes, add the parsley and serve with some cuttlefish to decorate the dish.
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Fettuccine 250 Grams | Casa Rovigatti Di Campofilone Pasta
$6.59Pasta all’ uovo di Campofilone
Fettuccine are literally “little ribbons” in Italian; is a type of pasta popular in Roman and Tuscan cuisine. It is a flat thick noodle made of egg and flour (usually one egg for every 100 g of flour), wider than but similar to the tagliatelle typical of Bologna. Fettuccine is traditionally made fresh (either at home or commercially) but dried fettuccine can also be bought in shops.
This pasta is best paired with rich or creamy sauces such as Alfredo sauce, the surface area of the pasta’s flat shape enables it to stand up against the heft of a rich sauce. Also pairs well with different proteins like seafood.
