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How to Make Gattopardo's Squid Ink Pasta

How to Make Gattopardo's Squid Ink Pasta

Sicilian cuisine was once a stew of different flavours. The Arabs threw in apricots and spices, the North Africans introduced couscous, and the French shared their love for butter and sugar. But in the last 50 years, Sicily rediscovered its culinary heritage and reminded the world how clean food could still be tasty. Think olive oil, vegetables and seafood. Lino Sauro, owner of Gattopardo (34/36 Tras Street) and native of Southern Italy, makes sure this tradition stays.

Lino Sauro

Credit: Andy Wong/Rave Photography

150g squid ink pasta
50g cherry tomatoes
6g chilli padi
8g mirepoix
8g nduja
60g white wine
20g cuttlefish
200g mussels
120g fish stock
120g red prawn bisque
30g extra virgin olive oil
20g pistachio sauce
5g toasted pistachios

Sweat vegetables (mirepoix) over medium heat. Add the nduja and mussels before deglazing with white wine. Remove mussels once they open and add in the liquids. Toss in cooked pasta and sauté until a desired sauce consistency. Return the mussels to the pan and drizzle in the olive oil. Now brush your plate with pistachio and plate your pasta. Garnish it with freshly toasted chopped pistachio. Serves two.

Gattopardo is at 34/36 Tras Street. Tel. 6338 5498 / 9325 8843