Cuttlefish ragù with tortiglioni and salsa verde

  • Main
  • easy
  • 10
  • 60 minutes, plus 1 hour cooking time for the ragù



Share recipe




Cuttlefish ragù

Salsa verde

Tempura batter

  • 200g of plain flour
  • 100g of cornflour
  • 45g of baking powder
  • 350ml of sparkling water

To serve

To begin, make the cuttlefish ragù. Add half the oil to a large pan and sear the diced cuttlefish, allowing it to lightly colour. Remove and drain on kitchen paper
  • 1.5kg cuttlefish, cleaned and diced to 5mm or minced (keep tentacles aside)
  • 25ml of olive oil
Add the remaining oil to the same pan and sweat the carrot, celery, onion and garlic on a medium-low heat for 10 minutes, or until soft
Add the cuttlefish back to the pan, stir well then add the passata and the fish stock or water
  • 1l passata
  • 500ml of fish stock, (or water)
Season and add the thyme, wrapped in string to easily remove later
Cook over a low heat for 1 hour or until the cuttlefish is tender and the sauce has reduced to a thick ragù consistency. Season again if needed
Whilst the ragù is cooking, make the salsa verde. Start by finely chopping the herbs
  • 15g of mint, leaves picked
  • 15g of basil, leaves picked
  • 15g of parsley, leaves picked
Place the rest of the ingredients apart from the herbs and oil into a blender and blitz to a course paste
Stir through the herbs and loosen with the oil to your desired consistency. Season to taste
10 minutes before the ragù is ready, cook the tortiglioni pasta in salted boiling water until cooked al dente according to packet instructions. Drain, reserving some of the cooking water
Preheat a deep-fryer to 180°C
To make the tempura batter for the tentacles, whisk all the dry ingredients together in a large bowl, gradually pouring in the sparkling water until you have the consistency of single cream
  • 350ml of sparkling water
  • 200g of plain flour
  • 100g of cornflour
  • 45g of baking powder
Dunk the cuttlefish tentacles in the batter and deep-fry for around 3 minutes. Drain on kitchen paper and sprinkle with salt
To serve, coat the cooked tortiglioni pasta in the cuttlefish ragù, stir in the freshly chopped parsley and add a splash of the reserved pasta cooking water to loosen if needed
Garnish with the crispy tentacles, salsa verde and freshly grated Parmesan
Share recipe