Name: Garganelli with Squid ink and Saffron (Garganelli con Calamari e Zafferano)
Prep time: 1 h 30 min
Cook time: 10 min
Total time: 1 h 40 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: 1 tsp capers, rinsed; 100 ml fish stock, or water; Fresh herbs, to garnish; 80 g fine semolina flour; 100 g 00 flour; 0.4 g saffron threads, ground; 3 egg yolks (about 60 g); 1 egg; 3 yolks (about 60 g); 400 g squid; 1 tsp pasteurised squid ink; ½ red chilli, chopped; 1 clove of garlic; 50 ml dry white wine; Salt and black pepper, to taste; 4 tbsp extra-virgin olive oil; 1 anchovy, chopped

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr 40

Appears in

Better Than Nonna

By Danilo Cortellini

Published 2024

About

Have you ever been to Emilia Romagna? It’s a beautiful region stretching from the far west of Italy (Emilia) to the glorious sandy coast of the Adriatic Sea (Romagna). This recipe is inspired by Romagna’s regional cuisine. Garganelli are so famous there that you can find them served in all kinds of sauces, from ragù alla bolognese to seafood. For those who enjoy making pasta, you’ll love this one.