11-03-2003, 04:41 PM
The European approach to Cuttlefish differs to calamary.
If you going to make a Pasta Marinara, substitute the calamari with cuttle.
The way I enjoy serpia (cuttle) is simply to ;
"Pasta Serpia"
Make a Napoli sauce (i.e plan tomatoe sauce with basil) Or just buy a jar from s/market.
Clean and dice cuttle fish;
lightly fry (~5 minutes) with some parsley, garlic salt, pepper olive oil.
Note:
cook till all flesh turns white, at this point the cuttle will melt in you mouth, I have always found cuttle to be more tender than calamari.
Then add this to the napoli sauce (heated) and then serve with pasta of your choice, I prefer linguini.
sorry, I havent provided proportions for ingredients but just use common sense and you taste buds to detirmine if you need extra this or that, thats the way I was taught. Ive never been a strict follower of recipies. Be creative!
Enjoy!
If you going to make a Pasta Marinara, substitute the calamari with cuttle.
The way I enjoy serpia (cuttle) is simply to ;
"Pasta Serpia"
Make a Napoli sauce (i.e plan tomatoe sauce with basil) Or just buy a jar from s/market.
Clean and dice cuttle fish;
lightly fry (~5 minutes) with some parsley, garlic salt, pepper olive oil.
Note:
cook till all flesh turns white, at this point the cuttle will melt in you mouth, I have always found cuttle to be more tender than calamari.
Then add this to the napoli sauce (heated) and then serve with pasta of your choice, I prefer linguini.
sorry, I havent provided proportions for ingredients but just use common sense and you taste buds to detirmine if you need extra this or that, thats the way I was taught. Ive never been a strict follower of recipies. Be creative!
Enjoy!