Tagliatelle with squid ink and sea bream ragù.
For some time now I have been enjoying making fresh pasta flavored with squid ink. I love making tortelli with sea bream filling and with the pasta scraps that are left over I always make tagliatelle.
I dressed these with a sauce prepared with a bit of the same filling that I used for the tortelli.
A fine and very tasty dish.
Have you ever tasted this dish?
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Photo taken with Honor 20.
Cuttlefish ink tagliatelle with sea bream ragù – Tagliatelles à l’encre de seiche et ragoût de daurade – Tagliatelle de tinta de calamar con ragú de dorada – Tagliatelle de tinta de lula com ragù de dourada – Tintenfisch-Tagliatelle mit Doradenragout – Tagliatelle mực với ragù cá tráp
Add your own comment to this post or read here what other visitors have written. If by chance you haven't discovered it yet, on this site, there is a nice section with lots of recipes; they are written partly by Loris, partly by Luca and international with the Asian cuisine of Dao.
I want to give you some advice for shopping: to prepare Asian rice I normally use this rice cooker, to cut this knife set Victorinox and Asian foods are almost always served in these bowls in ceramic.
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I want to give you some advice for shopping: to prepare Asian rice I normally use this rice cooker, to cut this knife set Victorinox and Asian foods are almost always served in these bowls in ceramic.
If you want to know which are the best-selling cookbooks in the last hour on Amazon click here and if you are interested in finding out which are the best-selling kitchen utensils in the last hour click here.
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