black squid ink pici
Selected by Chef Manuelo Pintore for Premium Food
Ingredients
Ingredients For 6 Persons
- 500 gr flour 00
- 175 gr squid ink
- 1 egg
- 1 cup of water (not cold)
- 900 gr Mazara shrimp size XL
- Salt
- Salt for Pasta
- Basil
- Olive Oil
Instructions
- Mix flour, ink, eggs and water until rough dough forms.
- Knead the dough for 10 minutes until smooth and elastic.
- Let the dough rest, covered in plastic wrap, for 30 minutes at room temperature.
- Without adding any extra flour, roll the dough out into a 1 cm. thick round. Next, cut the dough into ¼ inch thick strips.
- Make the Pici – Roll each strip out on a clean surface to resemble thick spaghetti. Don’t add any flour otherwise you won’t be able to roll it out. Place each piece of rolled out pici on a tray or separate area, dusted with flour or semolina to stop them from sticking.
- Clean the mazara prawns and keep the heads aside.
- Cut the prawns into small pieces and lightly season with salt flakes, extra virgin olive oil and basil leaves. Set aside.
- Heat olive oil in a pan. Add garlic cloves, chili, basil leaves and prawn heads. Cook until brown.
- Add white wine and a little water to the pan. Adjust seasoning then blend everything in a blender and strain the sauce
- Cook the pici in salted boiling water for 3-4 minutes.
- Put the blended sauce in a pan then add cooked pici. Stir to coat.
- Serve the pasta on a warm plate, garnished with raw prawns
