Trofie pasta with cuttlefish and caramelised onions
Try trofie pasta with cuttlefish and caramelised onions and be surprised by the gourmet flavour of this typical Ligurian pasta. From being a traditional Ligurian format, seasoned only with Genoese pesto, trofie has in recent years become a pasta loved by chefs all over the world for the versatility it shows in every dish and combination.
The cuttlefish and caramelised onion create a pleasant contrast between sea savour and sweet and sour. Moreover, the good thing about this dish is that each time you can choose a different aromatic herb so as to discover new notes and scents: we have tried parsley and sage for our version, now it is your turn to experiment.
Come to Molo modo21 and discover our fresh Ligurian pasta: so you can put yourself to the test right away with this recipe for trofie pasta with cuttlefish and caramelised onion, a summer pasta dish that we are sure will be a hit with your guests!
Trofie pasta with cuttlefish and caramelised onions
INGREDIENTS FOR TROFIE WITH CUTTLEFISH AND CARAMELISED ONIONS
HOW TO MAKE TROFIE PASTA WITH CUTTLEFISH AND CARAMELISED ONIONS
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Making caramelised onions
Sauté the onions, season with salt and vinegar and finally add the sugar. Cook over a gentle heat for 20 minutes, taking care that they do not dry out too much, adding a little water if necessary. Season to taste with sage.
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Cook the cuttlefish
When the onions are ready, remove them from the pan and use the juices to cook the cleaned and cut cuttlefish in it. Cook for 5 minutes without the lid and finish cooking another 5 minutes with the lid on. If it gets too dry, add a little water.
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Sauté the pasta
Sauté the trofie pasta, which you have cooked in plenty of salted water, in the pan together with the cuttlefish. Turn off the heat and add the onions and parsley.
FAQs - Questions from our Community
To clean whole cuttlefish always use gloves because the natural black gets very dirty. Then first feel the belly and locate the bone. Then cut crosswise and remove the bone.
Locate the sac containing the ink (it is not always there) and gently remove it, avoiding crushing. You can then use the squid ink for other recipes, remember to keep the sac always moist.
Divide the head from the body. The entrails, tooth and eyes should be removed from the head.
