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Fresh Pasta With Tomatoes And Calamari
* Exported from MasterCook *
Fresh Pasta With Tomatoes And Calamari
Recipe By : Emeril Lagasse
Serving Size : 4 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
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3 cups Durum semolina
1 teaspoon Salt
2 Eggs -- to 3 eggs
1 teaspoon Squid ink
1 tablespoon Olive oil
2 cups Heavy cream
1/2 cup Grated Parmesan cheese
1/2 cup Grated Romano cheese
Salt -- to taste
Freshly-ground black pepper -- to taste
4 Italian Roma tomatoes -- split, roasted,
-- and julienned
1/4 cup Chopped green onions
1 pound Fried calamari
Mix the semolina and salt together. On a large work surface, form a mound
with the semolina and create a "well" in the center of the mound. In a small
bowl, beat the eggs, squid ink and oil together until smooth. Pour this
mixture into the well. Working from the inside of the well out, gradually
work the semolina into the eggs, until all the flour is worked in. Wrap with
plastic and allow to rest in the refrigerator for 30 to 40 minutes.
Remove from the refrigerator and temper for 5 minutes. Flour a surface
and turn the dough out onto it. Roll out the dough to 1/2 of an inch thick.
Cut the dough out into thirds. Using a pasta machine, wide cutters,
carefully work one piece of the pasta dough through the pasta machine.
Lightly toss the cut pasta in flour to prevent from sticking. Pass the
remaining pieces of pasta through the machine.
Bring a pot of salt water to a boil.
In a hot saute pan, add the cream. Over high heat, reduce the cream by
half, about 5 minutes. Stir in the grated cheeses and season with salt and
pepper. Continue to simmer the sauce until it coats the back of a spoon,
about 2 to 3 minutes. Remove from the heat and set aside.
Drop the pasta in the boiling water and cook for 3 minutes, or until the
pasta is tender. Drain the pasta and turn into the cream sauce. Turn the
pasta/cream mixture into a mixing bowl. Add the tomatoes, green onions, and
fried calamari. Toss to incorporate all the ingredients.
To assemble, divide the pasta between four bowls. Garnish with chopped
parsley and grated cheese.
This recipe yields 1 pound of pasta, or 4 main-dish servings.
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NOTES : Posted to Recipes-R-Us and Karls-Eatery-Too 7/99
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