Orecchiette pasta, cuttlefish and Luganega of Trentino
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Recipe ingredients:
(for 4 people)
100 g of cuttlefish
70 g of sliced Luganega of Trentino (sausage)
160 g of orecchiette pasta
Dry Martini to taste
Fish broth to taste
Salt to taste
Pepe to taste
Extra virgin olive oil to taste
Chives to taste
Preparation:
Clean the cuttlefish, julienne it, season with salt and pepper, blanch in a pan over high heat, then remove them and deglaze with dry martini, after that in the same pan pour a ladle of fish broth and add the orecchiette pasta, drained a few minutes before proper cooking, complete adding the cuttlefish julienne and whisk with a little extra virgin olive oil.
In another pan blanch the slices of Luganega of Trentino until they become golden.
Presentation:
Place the orecchiette with cuttlefish in the plate, place the slices of Luganega of Trentino and garnish with chives and a drizzle of extra virgin olive oil.
