Cuttlefish pappardelle with pesto
- medium
- 6
- 30 minutes
In this recipe from Nieves Barragán Mohacho, fresh cuttlefish is sliced thinly into ribbons, resembling pappardelle pasta, then fried quickly. It's served with a vibrant Spanish take on pesto, using manchego cheese in the place of Parmesan.
Ingredients
Metric
Imperial
Pesto
- 2 bunches of basil
- 90g of pine nuts, roasted
- 1 garlic clove
- 200ml of arbequina olive oil
- 90g of manchego cheese, or rosemary-infused manchego, finely grated
- salt and pepper to taste
Cuttlefish
- 50g of Panko breadcrumbs
- 720g of cuttlefish, cleaned, with membrane removed
- 1 handful of chervil, finely chopped, plus an extra pinch for garnish
- 1 dried chilli, finely sliced
- olive oil, for frying
Method
Blitz all of the pesto ingredients together except for the cheese
- 2 bunches of basil
- 90g of pine nuts, roasted
- 1 garlic clove
- 200ml of arbequina olive oil
- salt and pepper to taste
Add the manchego and blend again
- 90g of manchego cheese, or rosemary-infused manchego, finely grated
Heat some olive oil over a medium-high heat. Add the panko and cook until toasted and golden, then remove from the pan
- olive oil, for frying
- 50g of Panko breadcrumbs
Cut the cuttlefish into very thin long strips, like pappardelle
- 720g of cuttlefish, prepared
Heat up a large saucepan over a high heat, then add a drizzle of olive oil and cook the cuttlefish 120g at a time, very quickly
- olive oil, for frying
Season with salt and pepper, and repeat with the next portion of cuttlefish
- salt and pepper to taste
Dress the cooked cuttlefish with some chervil and then serve over the pesto, garnished with the fried panko breadcrumbs, more chervil and the chilli
- 1 handful of chervil, finely chopped, plus an extra pinch for garnish
- 1 dried chilli, finely sliced
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