The dish often comes from what you see on the market stalls. The Civitavecchia fishing navy was rewarded with a fantastic catch. The cuttlefish were still alive, along with some red prawns and the shopping was done.
It's time to go to the market: Sandrone's vegetables fear no comparison, peas! Lots of stuff.
Here is the dish: cuttlefish and peas tonnarello, a square shape of spaghetti.
The shrimp came out the way mom made them, raw. I made a French bisque with the heads, every now and then even our cousins from beyond the Alps deserve homage.
I start the process, while they are still in a jujube broth, cutting the cuttlefish into strips and sautéing them in a pan with thinly sliced garlic and onion.
I want the peas to be nice and green, so I proceed to blanch them separately for 2-3 minutes in boiling water, then I put them in ice and leave them alone.
It's time to move on to the tonnarelli which I leave half cooked so as to complete the cooking in the pan where I add the stock, calmly, a little at a time... Only at the last minute do I add the peas, I want all the flavor of the freshly harvested vegetables.
I was so happy with the result that I wrote this recipe in one go amidst the steam from the pan and the fumes of alcohol. In the glass I had a macerated Passerina by Alberto Giacobbe from Paliano.
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