The recipes are for a dinner for two people that you can relatively easily cook for your good or for your good candidate.
Some recipes due to a variety of ingredients are given for 4 people – do not panic, serve 2 and the rest you put in a taper for the next day at work.
Lignin with cuttlefish ink and seafood
Spend some time setting up the dish.
1 pack of linguine with cuttlefish ink
1 glass of white dry wine
8 club tomatoes
4 large shrimp
12 scallops or quinces (shells, don’t go to the greengrocer …)
2 squid, their tentacles (small or medium)
4 tbsp. sea urchin butter (see below)
salt and freshly ground pepper
For sea urchin butter
50 gr. sea urchin eggs (1 jar, only eggs, not liquids)
2 packets of unsalted butter (at room temperature)
1 tbsp fennel seed grated
2 tbsp salt
Homogenize all the ingredients for sea urchin butter in a mixer or by hand in a bowl with a spatula. We keep 4 tbsp. for the recipe and store the remaining amount in the freezer for future use.
Place the tomatoes in a pan, season with salt and pepper, add a little oil on top and put them in a preheated oven at 180 degrees for 5 minutes (or until their skin is wrinkled). We take them out and keep them.
In a small pan put the wine to boil. We throw the scallops / quinces and leave them until their shells open well (whichever does not open we throw them away). We keep them together with the broth.
Pour oil into another pan and sauté the squid tentacles. Quench with a little of the juice from the scallops, lower the temperature to half and let them boil (at most 10 minutes).
Put enough water in a saucepan and once it boils add salt and pasta. Boil according to the manufacturer’s times, until al dente.
Add the squid tentacles, scallops, shrimp, scallop broth and 4 tbsp. sea urchin butter. Then add the tomatoes and linguine (which we take directly from the pot where they boiled).
Leave for a while, stirring constantly, to get rid of a lot of liquid.
Serve in 4 bowls of pasta, first the linguini and above them the seafood and tomatoes.
Garnish with a few parsley leaves.
1 cup pancetta (cold cuts) cut into small cubes (alternatively: bacon)
4 lasagna leaves (we prefer fresh if we find)
2 tbsp. butter
salt, freshly ground pepper
Saute the pancetta in a pan over medium heat, stirring regularly. Remove as soon as it turns brown and becomes externally crispy (8-10 minutes). We put out the fire, take it out and keep it.
Pour the butter into the same pan to melt and leave it there.
Put plenty of boiling water in a saucepan. Once it boils, add a few drops of vinegar and lower the heat to half. With a fork / spoon we create a vortex in the center of the pot and in the center we throw an egg (it is good to have broken it before in a cup). We continue to create vortices so that the egg takes a shape and we take it out in about 3 minutes (its yolk should be wet). We continue similarly with the 2nd, 3rd, 4th egg. Place the eggs in a colander / grill to drain the water.
Boil the leaves of the lasagna in plenty of salted water, 2-3 minutes if they are fresh, more if they are dry (the times are indicated on the package).
Using a slotted spatula, divide the pasta into 2 plates (if they are hot, even better). On top of them we place 2 poached eggs (if you didn’t understand, you made them).
Divide the pancetta into two plates, pour over the butter, and sprinkle with a little grated pecorino (don’t “bury” them, the balances spoil).
PS: recommended as a first dish.
Black pastas with mussels
1 pack of black spaghetti or linguine
2 Mr. fresh mussels
1/2 cup ready-made canned beans (optional)
1/2 Glass of dry white wine
1 can of canned tomatoes
1 fresh hot pepper (or boukovo)
3 tbsp. olive oil
3 cloves of garlic
We clean the mussels: with a hard brush or with the side of the knife that does not cut, we remove anything that is stuck on them. We remove their “whiskers” by pulling them towards the narrow part of the shell.
Heat a large pan over medium heat, add 3 tablespoons of olive oil and cook the chopped garlic to flavor it.
Add the mussels, beans (if we decide to put them), the wine and the tomato and cover the pan with a lid.
After about 5 minutes, keep the mussels open and discard the rest. We clean them from the shells (keeping a few with half a shell for decoration).
Put the mussels back in the sauce and let all the ingredients boil until the pasta is done.
In order to achieve the serving of the photo, we have to boil the spaghetti horizontally and without stirring. We will achieve this if we throw them in 2 portions in a large cake tin that we will touch in the big eye of the kitchen with plenty of (salted as soon as it boils) water or in a “powder bowl”, the special elongated parallel flat dish that we bake / boil. / steam large fish. Remove the pasta as soon as it is al dente with a wide perforated spatula.
Transfer the pasta to an elongated platter. Pour the sauce on top. Salt and add the finely chopped fresh hot pepper or boukovo (or neither if the hot ones bother us).
We finish the decoration with parsley leaves (we don’t care how much it will be, as long as the dish doesn’t look green).
This article was originally published on: https://gr.askmen.com