Yield: 1 servings
Measure | Ingredient |
---|---|
100 grams | Cuttlefish |
30 millilitres | Squid ink |
70 grams | Onion |
10 millilitres | Olive oil |
1 \N | Glass wine |
100 grams | Parmesan cheese |
Giuliano Gasali of the Grand Formosa Regent Hotel Taipei.
Fry onion in oil. Add cuttlefish and saute for a few minutes. Add wine and reduce by ½. Add desired pasta, stir in squid ink, add parmesan. Source: Given to share with the express permission of Chef de Cuisine