Posts tagged Napoli
Shades of Nero di Seppia

That Recipe on my Mind | Ravello, Amalfi, Italy

 
 

Linguine al Nero di Seppia Recipe (Orig: Probably Sicily)-Cuttlefish black ink pasta.


Ingredients:

500 grams medium cuttlefish, cleaned & diced
spaghetti for 2-3 serves
4 tbsp oil
3 cloves garlic
1 onion
500 grams tomatoes, quartered
1/2 cup white wine
the little black ink sacs from the cuttlefish
bunch of parsley, chopped finely


How to prepare:


Boil water for the pasta.  When the water boils, add the salt then the pasta. When the pasta is cooked keep it warm. 
In a frying pan, heat 2 tbsp of the oil and saute the onion and garlic until golden.
Add the wine and let it simmer, uncovered, until the liquid has been reduced to half.
Put back to medium and add the quartered tomatoes.  Cook for about 15 minutes. Season with salt & pepper.
Stir in the black ink sacs, breaking them apart with a spoon. 
Once mixed, add to the already boiled linguine or spaghetti and continue to keep warm.
Meanwhile in the frying pan, add the last 2 tbsp of oil and stir fry the diced cuttlefish on high heat for 1 minute (2 minutes max).
Stir into the pasta and drizzle with extra virgin olive oil before serving. 

 
 
 
 
 
 
 
 
 
Polpo alla Luciana
 

+++That Recipe on my Mind

Naples | Italy

 
 

Polpo alla Luciana" Recipe

Octopus with tomato sauce

Ingredients:

1 octopus
3 big tomatoes peeled and chopped
1 cup extra virgin olive oil
1 spoon oregano
3 bay leafs
1 glass white wine
1 onion, chopped
2 clove garlic
20 Gaeta olives (or black olives)
1 spoon capers (optional)
Salt and pepper


How to prepare:

Wash and clean the octopus and cut it in not too small pieces and salt them.
Heat the olive oil in a large pot over medium heat. Add the onions, bay leaf, oregano, garlic, and salt and cook, stirring often, until the onions are soft and translucent, about 10 minutes. Add the peeled and chopped tomatoes and stir constantly until the sauce begins to boil. Add the pieces of the octopus and cook them for 5-7 minutes till their color change. Add the capers and the olives and cook for one more minute.

 

 

 
 
 
Notes from Napoli

Exploring | Naples, Italy

 

 - Fieldnotes -

 
@eatnologist_napoli_food_sketch_sketchbook_italy.jpg
 
Burrata cheese served with rocket pesto, chopped sundried tomatoes and Sfusato Amalfitano Zest

Burrata cheese served with rocket pesto, chopped sundried tomatoes and Sfusato Amalfitano Zest