Gluten-free corn paccheri with Tropea onion and scalded cuttlefish

Gluten-free corn paccheri with Tropea onion and scalded cuttlefish
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Time: 50 minuti
Difficulty: media

Ingredients for 4 people:

500 g of gluten-free corn paccheri
250 g of cuttlefish
2 leeks
3 red Tropea onions
1 dl of dry white wine
1 teaspoon of caster sugar
2-3 tufts of parsley
extra virgin olive oil
fine salt
coarse salt

Method

Clean the cuttlefish by separating the tentacles from the bag and depriving the latter of the entrails, the bone and the outer skin. Then remove the central beak from the tentacles and cut off the part of the eyes. Rinse the bags and tentacles carefully, and cut the first into very thin strips; keep aside with the tentacles.

Remove the leeks, remove the outer leaves, wash and divide them in half lengthwise; slice them thinly and brown them in a non-stick pan with 2 tablespoons of oil. After a few minutes, add the cuttlefish, raise the heat, cook for 2 minutes, then add the wine and let it evaporate. Continue cooking for 10-12 minutes on a high flame, adding a little water if necessary.

Peel the onions, divide them into 4 and place them on a baking sheet lined with baking paper; sprinkle with a pinch of salt and sugar, sprinkle with a little oil and cook in the oven at 180 ° C for 10 minutes, stirring occasionally with a spoon.

Meanwhile, cook the paccheri without gluten in plenty of boiling salted water, drain them al dente and transfer them to the pan with the dressing; let them season, then add the onions (keep aside some sheets of onion for decoration) and complete the cooking of the pasta. At the end, stir in 1 teaspoon of oil, mix and divide the preparation into individual dishes; garnish with the onion sheets kept aside and complete with chopped parsley. To serve.

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