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Recipe Strascinati cuttlefish with shrimp and artichokes of 11-03-2011 [Updated on 08-03-2013]
For this weekend I leave you the recipe for a really super fish-based first course, strascinati (a fresh pasta, a specialty of Basilicata) with cuttlefish, shrimp and artichoke sauce. For some time, as some of you have noticed from the photos, I have been preparing the recipes from my mom's house as I moved to her house for a while. This gave me the possibility to vary the selection of recipes to be included on the blog, dishes such as pasta and cabbage or pasta with artichokes are in fact banned in my house because my husband is not very fond of vegetables and for only 2 people it is not valid. It is worth doing separate dishes, instead, since there are many here you can throw away some pasta and make a separate sauce for those with vices: P Sunday in fact while my parents and I ate the strascinati cuttlefish, prawns and artichokes my husband preferred season the strascinati with pesto ... you can't imagine what you missed;) If you love fish first courses, try this first course and you'll love it.
How to make Strascinati cuttlefish, prawns and artichokes
Clean the cuttlefish by removing the entrails and cartilage. Cut in half and set aside.
Clean the artichokes from the hardest outer leaves and trim them until leaving the heart of each artichoke.
Cut the artichokes into thin slices and set aside.
In a large pan, sauté a clove of garlic in the oil, add the artichokes.
Now add the cuttlefish, salt and pepper, deglaze with the white wine and cook for about ten minutes.
Finally, add the peeled prawns (set aside some whole prawns to garnish the dishes).
When cooked, add a few tomatoes, turn off the heat and cover the cuttlefish, shrimp and artichoke sauce with a lid.
Meanwhile, cook the pasta in plenty of salted water. Drain al dente and pour the pasta with the sauce. Sauté the strascinati cuttlefish, prawns and artichokes in a pan over high heat for a couple of minutes.
Turn off the heat and serve garnishing each dish with whole prawns.