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Pulite le seppie, spellatele rovesciatele eliminate la sacca del nero senza romperla e tenetela da parte.
Tagliate le seppie a striscioline sciacquatele asciugatele.In una padella scaldate l'olio d'oliva insieme al trito di aglio prezzemolo e peperoncino
Aggiungete le striscioline di seppia e rosolate per qualche minuto Poi aggiungete i pomodorini tagliati a pezzetti piccoli aggiustate di sale cuocete coperto a fiamma moderata.
A metà cottura aggiungete il nero di seppia svuotando le sacche che avete messo da parte.
Fate cuocere ancora qualche minuto.
Spegnete e spolverizzate con abbondante prezzemolo tritato finemente.
La pasta ideale da abbinare a questa salsa sono delle linguine trafilati al bronzo o delle buone tagliatelle
Salsa al nero di seppia
RSI Pentole volanti 04.07.2022, 14:20
Contenuto audio
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