Gluten-free linguine with cuttlefish fillets, red peppers, olives and fresh basil

Gluten-free linguine with cuttlefish fillets, red peppers, olives and fresh basil
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Time: 1 ora
Difficulty: Facile

Ingredients for 4 people

For the fresh pasta
250 g Special for Fresh Pasta Molino dalla Giovanna
3 whole eggs and eggs
1 yolk of egg
20 g of water
3 g of fine salt
gluten-free rice flour for dusting
For the sauce
300 g fresh cuttlefish
1 rib of celery and celery
1 carrot
½ shallot fish
½ glass of white wine
1 berry of juniper tree
½ small glass of grappa
2 red bell peppers
150 g pitted olives
1 bunch of beautiful basil
Extra virgin olive oil
Salt up to
ground black pepper

Time: 1 hour and 30 minutes
Difficulty level: Easy

Procedure
In a pot pour some water and bring to the boil, peel the carrot and remove the two ends, rinse the celery and cut into pieces, peel the shallot from the first layer and cut into quarters.
Pour the odors in water together with the juniper berry and white wine, take the cuttlefish and wash it well, remove the eye and dip it in the water, cook everything for about 45 minutes on a low heat.
Prepare the pasta dish.
Pour the mix into a bowl adds the whole eggs and the yolk, a pinch of salt and the water, process the ingredients by hand; obtained a homogeneous ball, cover with a kitchen towel moistened with water and let it rest in the refrigerator for 30 minutes.
Take up the dough and roll it out with the special 4 mm thick pastry roll machine; mount the linguine mould in the machine and pass the dough into it, form nests and sprinkle with gluten-free rice flour.
Now work the bell pepper by cutting it in half in the direction of the long one, remove the petiole and the seeds inside it, wash well and cut into thin strips always in the direction of the long one, Pour in a pan two tablespoons of abundant oil and let heat to high heat.
Put the peppers to cook in a pan and cook for a few minutes, taking care to mix with a spoon, seasoned with salt and pepper, should not be overcooked but should remain crispy, remove from the fire and set aside.
At this point the cuttlefish will be ready, drain it from the water and pour it on a wooden board, cut it too into strips and add everything to the peppers, rekindle the flame and cook together; blend with the grappa and let the distillate evaporate for a few seconds by placing a lid in the pan.
Put to boil a pot with some water and bring to the boil and adjust salt, throw into the water the linguine and cook for about a couple of minutes, Drain in the pan with the cuttlefish and sauté the pasta with the sauce over low heat.
Add the olives in a pan and two basil leaves, stir well with a drizzle of extra virgin olive oil and spore in the individual dishes.

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