Tagliolini al nero di seppia con gamberi
Tagliolini with cuttlefish ink and shrimps.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Pasta dishes incorporating seafood, and particularly cuttlefish ink, have deep roots in Italian coastal regions. The use of 'nero di seppia' (cuttlefish ink) dates back centuries, possibly originating as a way to utilize all parts of the animal and add a unique flavor and color to otherwise simple dishes. Fresh pasta, like tagliolini, further enhances the dish's regional character.
This dish embodies the Italian culinary tradition of using fresh, high-quality ingredients and simple preparations to showcase the natural flavors of the region. It is often associated with coastal towns and seafood-centric cuisine, representing a connection to the sea and its bounty.
Regional variations
While the basic recipe remains consistent, regional variations might include different types of seafood in addition to shrimp, such as scallops, mussels, or clams. The intensity of the cuttlefish ink flavor can also vary based on regional preferences.
Celebratory meals
In some coastal regions, Tagliolini al nero di seppia con gamberi is considered a special occasion dish, often served during family gatherings, holidays, or celebrations involving seafood.
Fresh Ingredients
The dish highlights the importance of using fresh, locally sourced ingredients, reflecting the Italian emphasis on seasonal produce and seafood.
Tagliolini al nero di seppia con gamberi offers a symphony of oceanic flavors, combining the subtly briny, slightly metallic taste of cuttlefish ink with the sweet, delicate taste of shrimp. Garlic, chili, and olive oil provide a savory base, while fresh herbs brighten the overall profile.
The primary flavor component comes from the cuttlefish ink (nero di seppia), lending a deep umami richness and a subtle, oceanic salinity. The shrimp (gamberi) provide sweetness and a delicate seafood flavor. Garlic infused in olive oil contributes pungency and aromatic depth, while a touch of chili flakes adds a gentle heat. Parsley, or other fresh herbs, brightens the dish and provides a contrasting freshness to balance the richness of the ink.
Quality of Ink
Use high-quality, fresh cuttlefish ink if possible. Avoid using overly processed or diluted versions, as they may lack the characteristic flavor and color.
Pasta Cooking
Cook the tagliolini 'al dente' to retain a slight bite. Overcooked pasta will become mushy and detract from the overall texture of the dish.
Shrimp Preparation
Use fresh, peeled, and deveined shrimp. Avoid overcooking the shrimp, as they can become rubbery. Cook them briefly until they turn pink and opaque.
Emulsification
Properly emulsify the sauce with the pasta water to create a creamy, cohesive sauce that clings to the noodles.
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