Black ink and cuttlefish sauce

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

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