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Tripolina lunga n.3 with inkwell

RECIPES LA MOLISANA


Tripolina lunga n.3 with inkwell

 
PREPARATION

INGREDIENTS:

  • Tripoline lunghe n.3 La Molisana   320g
  • Cuttlefish   500g
  • Peeled tomatoes   350g
  • Extra-virgin olive oil   to taste
  • Garlic cloves   2 pieces
  • Salt   to taste
  • Pepper   to taste

INSTRUCTIONS:

Remove the black sack from the cuttlefish, being careful not to break it. Cut the cuttlefish into strips.

In a saucepan fry the garlic in olive oil. Add the peeled tomatoes and the cuttlefish. Add salt and pepper. Halfway through the cooking add the contents of the sack and bring to a boil.

In boiling salted water cook the Tripoline, drain al dente and dress with the prepared sauce.

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