Making Brownies Without Vanilla Extract

Spaghetti al nero di seppia

Serves 4 For the dough: 350 gr

of durum wheat flour 3 eggs Molino Chiavazza

a pinch of salt For the sauce:

a large sepia

1 clove garlic

a package of peeled tomatoes

chilli oil

parsley

a glass of white wine salt

Preparation

prepare our spaghetti on a work surface the flour, make a fountain in the center and pour eggs and a pinch of salt. Mix well and cut out a ball and put it to rest on the fridge for half an hour. Manually or with the help of a pasta machine, taken before and then layers of spaghetti

then proceed to the preparation of our sauce.

Buy a sepia asking the seller to clean it thoroughly, leaving the bag with black. With a kitchen knife, taken from many cuttlefish strips. In a pan add the oil with hot pepper and sauté a clove of garlic, add the strips of cuttlefish and fry. Wet white wine and let evaporate. Meanwhile, past the mixer and add the tomatoes to the sepia .. Add salt and cook for 20 minutes over medium heat. Five minutes before the end of cooking, break the black bag and pour in the pan with the sauce. Mix well. Finally, cook the pasta in salted water. Drain and add to the sauce. Let thicken and serve on the fire still adding a little olive oil with hot pepper and fresh parsley