Directions
Spaghetti from Gragnano, cuttlefish and sea urchins: a perfect trio for a great seafood recipe directly from the kitchens of the “Al Cambio” restaurant in Bologna! Are you ready to cook like a real, Italian chef?
Ingredients for making the spaghetti of Gragnano with garlic flavored bread, sea urchins and cuttlefish sauce
4 servings
- 320 grams of Gragnano spaghetti
- 10 Piennolo tomatoes
- 10 fresh parsley leaves
- 10 grams of tomato paste (possibly homemade)
- 2 cloves of garlic
- 30 grams of extra virgin olive oil
- 50 grams of bread crumbs
- 50 grams of very fresh sea urchins
- 50 grams of cleaned cuttlefish pulp
- 20 grams of aromatic white wine
- white pepper
- 1 fresh chili
How to make spaghetti of Gragnano with garlic flavored bread, sea urchins and cuttlefish sauce
Cut the Piennolo tomatoes in half and gently fry them in a pan with a clove of garlic, chili and olive oil until it reaches a creamy consistency. Add salt and pepper and keep the sauce warm. Heat a little bit of EVOO in a pan with the other minced garlic clove, add the tomato paste and season, add the bread and let it absorb oil and tomato.
Put the cuttlefish in a small saucepan with the wine and cook without boiling for 3/4 minutes, add salt and pepper and blend to obtain a thick sauce (add the cooking liquid a little at a time to obtain the “creaminess control”).
Cook spaghetti in abundant salted water, heat the remaining oil, add the Piennolo tomato and the chopped parsley. Drain pasta “very al dente”, add a ladle of the cooking water, stir in the pan with the tomato sauce and finish cooking pasta. Put the pasta in 4 dishes, sprinkle the garlic-scented bread on the pasta, garnish with the cuttlefish sauce and finish with the raw sea urchins, which must not be too cold. Take them out of the fridge 15 minutes before start cooking.
What wine should be paired with spaghetti di Gragnano con pane all’aglione, ricci di mare e salsa di seppie?
We choose a fragrant and savory sparkling wine to complete the sea symphony, the Trentodoc from the Revì winery.
If you want to combine a cocktail the fresh and delicate taste of Daiquiri is perfect.
Recipe by courtesy of chef Massimiliano Poggi
Ristorante Al Cambio
Via Stalingrado, 150, 40128 Bologna, Italy
