An attractive dish with its spectacular and visual aspect as one of its main features. Discover how to cook it and then pair it with a Trentodoc Millesimato.
- 500g black cuttlefish ink tagliolini
to complete the dish:
- 350g soaked cod
- 1/2 onion
- 1/2 glass white wine
- 2 tablespoons extra-virgin olive oil
- salt as required
- about 50 basil leaves
- 1 pinch of sea salt
- extra-virgin olive oil
Peel the cod, taking care to remove the bones and dice it. Chop the onion and put it in a pan with oil and a pinch of salt. Sauté it and add the cod; gently fry it for a few minutes and then add the wine and let it cook for about 30 minutes on a low heat (taking care that the sauce does not dry out. If necessary add a tablespoon of water).
We recommend putting aside some larger pieces of cod to garnish the dish.
Wash the basil, put it in a mixer with a pinch of salt and oil, and blend it to a smooth cream.
Cook the tagliolini, drain them and stir them into the cod sauce.
Arrange them on a dish with the basil cream at the bottom, and then garnish the tagliolini as you prefer.