Black ink and cuttlefish sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 100 | grams | Cuttlefish |
| 30 | millilitres | Squid ink |
| 70 | grams | Onion |
| 10 | millilitres | Olive oil |
| 1 | Glass wine | |
| 100 | grams | Parmesan cheese |
Directions
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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