Squid Ink Pasta with Trout
This black pasta is a type of pasta made with flour, eggs, oil and squid ink. The seafood manufacturers extract the ink from the ink sacs located between the gills, and this gives pasta the black color. Seafood dishes best complement black pasta's natural aquatic flavor.
We were so excited to find this pasta at Matbazaren.no and decided to give it a spicy and Peruvian flavor by making a rocoto cheese sauce. If you can't find Peruvian rocoto, you can use another red chili sauce.
200 g fresh trout
1 bag of Al Nero di Seppia Black Pasta from Gran Cucina
75 g feta cheese
Peruvian rocoto or any other red chili sauce
2 dl heavy cream
This can be made in four minutes
Salt and pepper the fish and let it rest. Bring water to boil with some salt and oil. Heat another pan with some oil. Add feta cheese in a blender and add some chili until desired spiciness. Then add about 2 dl heavy cream or until the consistency is like a sauce. The pan should be warm now and the water boiling. Add the pasta to the water and fry the fish very lightly in the pan. The inside should still be raw.
Place pasta on the plate, pour on the sauce, top with the trout and garnish with fresh dill and red pepper.
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