- Yield 2 servings
- Average cooking time:1,40h
NURI Spaghetti with Pesto and Squid Ink Bread
Difficulty:
Ingredients:
160 g of spaghetti
4 tins NURI Sardines in Olive oil
4 small zucchini
50 g of fresh basil
5 g of pecorino cheese
15 g of Parmigiano cheese
1 clove of garlic
4 tablespoons of NURI Olive oil
Black squid bread (see recipe here)
Salt and pepper
Fresh basil leaves for decoration
For the squid ink bread:
100 g of stone-ground soft wheat flour type 1
1/2 teaspoon of cuttlefish ink
2 g of brewer’s yeast
1 g of fine salt
water to taste
Prepare time:
Tick, wash, dry, and cut the zucchini julienne. Fry in a pan with 1 tablespoon of NURI Olive oil and garlic for 4 minutes.
Wash and dry the basil. Dip it in boiling water for 10 seconds, drain, and dip it in a bowl with ice water. Drain, blend with the cheeses and 1/2 of the courgettes, add so much oil to obtain a creamy mixture.
Break up 2 NURI Sardines in Olive oil and add them to the zucchini. Taste and add a little salt if necessary.
Boil the spaghetti in plenty of salted water for 10 minutes, drain them and place them in the pan with the courgettes, sardines, zucchini cream with basil and ground pepper, stir fry for 1 minute.
Serve the spaghetti with whole NURI Sardines in Olive oil, the zucchini pesto, and basil, finishing the dish with the squid ink bread, the sardine, and the basil leaves. Serve immediately.
For the squid ink bread:
Keep the black part from the cuttlefish.
Put the flour in a bowl, make the hole in the center and insert the crumbled yeast, add the squid ink dissolved in a little water, the salt and begin to mix until the mixture becomes smooth and it is soft. Close hermetically and leave to rest for about 1 hour. After this time, form a loaf and place it in a preheated oven at 200 ° for about 1/2 hour. Cut into slices and put it back in the oven at 150 ° for 10 minutes. Remove from the oven, allow to cool, and grate into large holes.
Tick, wash, dry, and cut the zucchini julienne. Fry in a pan with 1 tablespoon of NURI Olive oil and garlic for 4 minutes.
Wash and dry the basil. Dip it in boiling water for 10 seconds, drain, and dip it in a bowl with ice water. Drain, blend with the cheeses and 1/2 of the courgettes, add so much oil to obtain a creamy mixture.
Break up 2 NURI Sardines in Olive oil and add them to the zucchini. Taste and add a little salt if necessary.
Boil the spaghetti in plenty of salted water for 10 minutes, drain them and place them in the pan with the courgettes, sardines, zucchini cream with basil and ground pepper, stir fry for 1 minute.
Serve the spaghetti with whole NURI Sardines in Olive oil, the zucchini pesto, and basil, finishing the dish with the squid ink bread, the sardine, and the basil leaves. Serve immediately.
For the squid ink bread:
Keep the black part from the cuttlefish.
Put the flour in a bowl, make the hole in the center and insert the crumbled yeast, add the squid ink dissolved in a little water, the salt and begin to mix until the mixture becomes smooth and it is soft. Close hermetically and leave to rest for about 1 hour. After this time, form a loaf and place it in a preheated oven at 200 ° for about 1/2 hour. Cut into slices and put it back in the oven at 150 ° for 10 minutes. Remove from the oven, allow to cool, and grate into large holes.