Squid Ink Pasta/Rissotto

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Squid Ink Pasta/Rissotto

Postby PoddyMullet » Sat Aug 12, 2006 1:47 pm

Nope, not a recipe here yakkers...just a query if anyone's ever given a squid ink pasta or rissotto a road test? If so what'd ya reckon?
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Postby Dave » Thu Aug 17, 2006 11:15 pm

No poddy M,
Only that my wife’s boss has used it in pasta dish's & said that it is an aquired taste (That’s for you to try, first taste's weird) But, Only you can judge and the let us know???:wink:
Last edited by Dave on Tue Sep 05, 2006 8:50 pm, edited 1 time in total.
Cheers

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Postby Salty Dog » Sat Aug 19, 2006 11:04 am

G'day Poddy, I've been interested in using squid ink for awhile now. Haven't done it yet but if I do, I'll let you know. It might be like alot of fishy things: Fresh=great, old=horrendous.
Regards, Adam.

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Squid Ink Rissotto

Postby PoddyMullet » Tue Aug 29, 2006 7:40 pm

I got the chance to give it a go on the weekend ladies and gents....dramatic looking but I couldn't really say I noticed any specific ink flavour (although I do luv me garlic and may have added extra and then some more:roll: ). Here's the recipe if anyone wants to give a rissotto a bash, the only thing I can add is that ya squid needs minimal cooking time so I reckon I could have reduced my rissotto a bit more before I added it.

Serves 2 to 4 (Two if ya got my appetite)

2 large squid hoods (choppped into rings)
3 cups fish stock
1 cup white wine
1/4 cup olive oil
1 onion (chopped)
3 cloves garlic (crushed)
1 cup aborio rice
3 teaspoons squid ink
2 tablespoons chopped parsley

1 Heat wine and stock in saucepan and keep at low heat.
2 Heat oil in another large saucepan at medium heat, add onion/garlic and cook for 3 minutes. Add rice and stir it magnificently for a bit to get it well coated with oil.
3 Add squid ink and stir (careful with that stuff). Add 1/2 cup of hot liquid from neigbouring saucepan and stir constantly until liquid is absorbed. Continue adding stock/wine 1/2 cup at a time, stirring in until absorbed and repeating the process.
4 With 5 minutes or so left chuck in the squid rings.
5 Serve with chopped parsley


I've also got a Black Ink Spaghetti Recipe (with a little chilli) if anyone wants to give it a crack, I reckon slurping spaghetti would really get the ink splattering everywhere, Pro hart woud cheer from his grave :shock:

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Postby Ben » Tue Aug 29, 2006 8:24 pm

Gday Poddy

Mate it might taste alright but it looks :Oo: Sorry Mate :oops:


Cheers Ben
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Postby PoddyMullet » Tue Aug 29, 2006 9:09 pm

Ya mean I should ditch the parsley Ben? :lol: :lol: :lol:
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Postby Salty Dog » Tue Aug 29, 2006 11:09 pm

That does look pretty rough! :grin:

I have been thinking about doing recipes with squid ink for awhile. I'm going to have to put that picture out of my mind though! :wink:
Regards, Adam.

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