Chitarra pasta with , peas, and ginger is a dish that takes inspiration from the maritime cuisine of Italy. It is a delicate yet flavorful pasta dish that combines the earthy taste of cuttlefish with the freshness of peas and the spiciness of ginger. Chitarra pasta, also known as maccheroni alla chitarra, is an egg pasta that is traditionally made in Abruzzo, a region in central Italy. It is shaped like long, thin, flat ribbons and has a rough, porous texture that allows it to absorb sauce well.

To make chitarra pasta with cuttlefish, peas, and ginger, you will need the following ingredients:

– 400g of chitarra pasta
– 500g of fresh cuttlefish
– 200g of peas (fresh or frozen)
– 1 onion
– 1 garlic clove
– 1 red chili
– 1 piece of fresh ginger (about 3cm)
– 200ml of fish stock
– Olive oil
– Salt and pepper

Start by cleaning the cuttlefish. Remove the head and the internal organs, the ink sac, and the cartilage, and cut the tentacles into small pieces. Cut the body into thin slices. Rinse the peas in cold water if using fresh ones and set aside.

Peel and finely chop the onion, garlic, and ginger. Cut the chili into thin slices, removing the seeds if you want a milder flavor. In a large pan, heat up some olive oil and sauté the onion, garlic, chili, and ginger until soft and fragrant.

Add the cuttlefish to the pan and cook for a few minutes until it turns opaque and starts to release its juices. Pour in the fish stock and let it simmer until the cuttlefish is tender and the sauce has thickened slightly. This should take about 15-20 minutes.

In the meantime, bring a large pot of salted water to a boil and cook the chitarra pasta until al dente, according to the instructions on the package. Reserve a cup of the pasta cooking water and drain the rest.

Add the peas to the pan with the cuttlefish and let them cook for a couple of minutes until they are tender but still bright green. Season the sauce with salt and pepper to taste.

Add the cooked chitarra pasta to the pan with the sauce and toss everything together, adding some of the reserved pasta cooking water if needed to loosen the sauce. Serve hot, garnished with some chopped parsley or basil if you like.

Chitarra pasta with cuttlefish, peas, and ginger is a dish that showcases the versatility of Italian pasta and the simple yet bold flavors of Mediterranean cuisine. The sweetness of the peas and the heat of the chili balance out the brininess of the cuttlefish, while the ginger adds a note of aromatic warmth that lingers on the palate. This pasta dish is perfect for a summer dinner party or a cozy night in, and pairs well with a crisp white wine or a light rosé. Mangia bene!

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