Don´t underestimate cheap flying squids, they can offer us excellent dishes
ingredienti per 4 porzioni (costo 2€ ap)
- Sale
- 500 g pasta fresca alle uova
- 1 tsp spinach powder
- 150 g small flying squids
- a medium to large onion
- Olio d´ oliva EV
- Pepe nero
I have already talked to you about powders. Powders are a fantastic weapon for every cook, as they offer him the possibility to colour and aromatize their preparations without using chemical products. I often use powders for my soups, my sauces and of course for my fresh pastas.
To prepare a powder, we must first dry perfectly our ingredients. How? With a dehydrator and if we don´t have one with the oven. We cut the ingredients in thin slices and we remove the humidity, following the constructors advices or the PG guide, which it will soon be edited. We then grind them very very finely, we pass them through a fine sieve (not obligatory) and we conserve them in the fridge for many months.
In my fridge I keep always red and yellow beet powder, carrot powder, spinach powder, nettle powder and porcini powder.
– Hey cook, why to use powders and not fresh products. To be more specific, at today´s dish, why not to use spinach (and lightly raise the flour amount) and to prefer the powder solution?
– That´s a good question. It is doubtless that fresh products are better than powders but they need much longer preparation. Imagine how many more time you would need to boil spinach, beetroot, carrot or everything else, to grind and incorporate them in the dough, confronting with the powder. But powders´ most serious advantage is that we can use them during seasons, when the fresh product is not available, 365 days a year. And something more. We can have the powders in our fridge for months so there will be no need not even to go shopping them!!!!!
So, for today´s dish we prepare 500 grams fresh pasta with eggs, as we already have learnt, or as you can see qui with the addition of a tsp of spinach powder. If you want your pasta to have an absolutely uniform colour, just pass the powder from a fine sieve and dilute the finest powder in the pasta water. If you want your pasta to have stigmas as mine, use both fine and less fine powder, adding it directly in the dough. If you want a deeper colour and a stronger aroma add one more tsp of powder.
In a skillet we preheat some olive oil and we add the onion, roughly chopped. As this sauce does not contain cheese, I raised the onion amount and I cut it in larger than usual dimensions. We gently fry the onion till very tender, adding some water if the onion tends to change colour. We add some more oil and the small flying squids, cut in pieces and we sauté for max 2 minutes.
Meanwhile we boil the tagliatelle for 2-3 minutes. We carry them in the skillet and we start to mantecare them with some boiling water.
We put them on plates and we serve.
