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has anyone tried to make squid ink pasta or noodles? It look amazing as the dish is black?
I have had in some restarants and it was very nice.
here is a link to a dish...
cheers
Blue.
[url="http://www.lifestylefood.com.au/includes/Tools/GetThumbnail.asp?Image=Recipes/Thumbnails/foodsource_squid-ink-pasta.jpg&Size=400x225&Crop"]http://www.lifestylefood.com.au/includes/T...00x225&Crop[/url]
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[quote name='bluewaterhunter' post='16212' date='Aug 29 2009, 03:13 AM']has anyone tried to make squid ink pasta or noodles? It look amazing as the dish is black?
I have had in some restarants and it was very nice.
here is a link to a dish...
cheers
Blue.
[url="http://www.lifestylefood.com.au/includes/Tools/GetThumbnail.asp?Image=Recipes/Thumbnails/foodsource_squid-ink-pasta.jpg&Size=400x225&Crop"]http://www.lifestylefood.com.au/includes/T...00x225&Crop[/url][/quote]
Here is my recipe for black rice : [url="http://www.squidfish.net/forums/index.php?showtopic=2397"]http://www.squidfish.net/forums/index.php?showtopic=2397[/url]
In Croatia it is usual to use ink when cooking, in this recipe you can use pasta instead of rice and this is it! Enjoy!
Sorry about my english, most of this text is automatically translated.
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Squid Ink Black Pasta with Zucchini
Ingredients:
6 tbsp. olive oil
3 cloves garlic, finely chopped
3-4 small zucchini, cut into medium sized cubes
2 medium onions, coarsely chopped
1 tsp. saffron threads dissolved in 1 tbsp. hot water
4 tbsp. chopped parsley
Saute the garlic and onions in 2-3 tbsp. olive oil gently until soft. Add the zucchini and cook for 1-2 minutes more until just tender and warm. Add the dissolved saffron and parsley, then remove from the heat and stir gently. Cook the pasta according to the directions for 'cooking pasta correctly' on the package (only 3 minutes in boiling salted water). Then drain and give a few quick shakes (never rinse) and place on warmed plates. Sprinkle with more olive oil and spoon the vegetables into the middle of the pasta to leave a vivid contrast between the yellow and black.
