Chitarra Pasta with Cuttlefish Sauce

Instructions

Clean 4 medium sized cuttlefish.
Put in a mixing bowl: organic egg, Pecorino cheese, sea salt, parsley, breadcrumbs
Mix
Fill the belly of the cuttlefish with the filling. Use the kitchen string.
In a saucepan, prepare a sauté with extra-virgin olive oil, garlic and a piece of pepper.
Place the cuttlefish in the pan and brown for a few minutes.
Add the peeled organic tomatoes and half a glass of water.
Cook at least 45 minutes
Cook the pasta in salted water.
Season the pasta with the cuttlefish sauce
Serve

 

Ingredients

350 gr di Pasta alla Chitarra
4 medium-sized cuttlefish
bread crumbs to taste
60 gr grated Pecorino cheese
1 organic egg                                                                                                                                                       extra virgin olive oil
1 clove of garlic                                                                                                                          peperone red or green pepper
1 handful of parsley leaves
1 kg peeled organic tomatoes
sea salt