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Tagliatelle with Cuttlefish Ink

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      Tagliatelle with Cuttlefish Ink 450gr - Greek Product

                     IMG 2456       14 06 006 TAGLIATELLE ΜΕ ΜΕΛΑΝΙ ΣΟΥΠΙΑΣ ΑΥΓΟ  

Product description

Tagliatelle with Cuttlefish Ink. We use hard varieties of wheat grown. We follow the traditional recipe for pasta, an open hug ready to fit the most exquisite and pure ingredients that will give them unique flavor, aroma and color. The pasta is hand-made and in small quantities, without preservatives and additives, dried for 12-16 hours. All the nutrients and fragrances of the Greek countryside are unmistakable.

Ingredients: 100% Semolina, soup inlain 3%, salt, pepper.

Calories per 100gr : 377 kcal

Net weight: 450gr
Greek Product

It can be combined ideally with Smoked Salmon, but also with Tuna. Unique delight "Garidomakaronada! 

                                 collage13  

proposed recipe ...

The best recipe for shrimps, perfect tomato sauce and ouzo make the difference. Easy and fast, rich in shrimp flavor.

Recipe ingredients 8 shrimps moderately, preferably fresh 3-4 tbl. olive oil 1/2 onion finely chopped 1 clove of garlic 1 hot pepper or bergot 1/4 fl. Ouzo 1 slice of brown sugar (optional) 400 grams of chopped tomatoes, fresh or short 2 tsp. parsley finely chopped salt freshly ground pepper 450 g Tagliatelle Cuttlefish Ink

Implementation

First of all, for the shrimp, we clean the shrimp, removing the shell from the body and leaving the head, because the whole taste is hidden in it. We carefully remove the intestine from the back of each shrimp.

Heat the olive oil in a deep pan and sauté on medium heat, chopped onion and whole garlic clove for 2 minutes. Add the shrimps and saute them for 1 minute on each side until they change color. Salt the pepper and add the hot pepper, for extra sprat in our shrimp. Turn off the ouzo, and let the alcohol evaporate for 1-2 minutes. Put the shrimp on a platter and cover it. Remember that it is important not to shrimp the shrimp.

Add the brown sugar and tomatoes and boil for 7-8 minutes. Then we put back the shrimp to boil for just 2 minutes with the sauce.

In the meantime, we sprinkle the pasta and drain them with a pinch. Put them in the pan as water drips and let them boil in the sauce for 1 minute, on a high heat to soak the sauce. Sprinkle pasta with parsley and serve immediately.

            Bon Appettite!!

 

 

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Euzoia

Production marketing of pasta ,
Industrial Park of Thermi
M: 6944848165,
T: 2310345503
F: 2310345503
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