© Ezio D'Onghia Fotografia
Ingredients for 4 people
280/300 g of Granoro Dedicato Spaghetti alla Chitarra
4 medium sized cuttlefish, cleaned
200 g of fresh ricotta
1 whole egg + 1 yolk
1 l of Granoro Dedicato Puréed Tomatoes
50 g of Granoro Dedicato PDO Extra Virgin Olive Oil
Pecorino cheese, to taste
Salt & pepper to taste
parsley, to taste
Drain the ricotta, then mix with the egg, salt, pepper and pecorino cheese.
Stuff the cuttlefish with the mixture obtained.
In a saucepan, prepare a base composed of Granoro Dedicato PDO Extra Virgin Olive Oil and finely sliced onion. Lay the stuffed cuttlefish on top, with some chopped parsley. Cover and cook over a low heat for about 20 minutes.
Add the Granoro Dedicato Puréed Tomatoes and leave to cook, adjusting the salt and pepper as required.
Cook the Granoro Dedicato Spaghetti alla Chitarra in plenty of boiling, salted water, drain and toss in a pan with the ragoût.
Put the cuttlefish to one side, divide between the plates and sprinkle with pecorino cheese.
Garnish with the cuttlefish and fresh parsley.