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Mezzi Occhi di Lupo with squid ink

Ingredients for 4 people
  • 14 oz PGI Gragnano Mezzi Occhi di Lupo
  • 28 oz cuttlefish and its ink
  • Tomato paste to taste
  • ½ red onion
  • 1 clove of garlic from Vessalico
  • ½ glass of white wine
  • 3 tbsp EVO
  • to taste Fresh parsley
  • to taste Salt and chilli

mezzi occhi di lupo al nero di seppia


  1. Brown the garlic and chilli into a pan with some oil. Add the onion finely chopped. Once it sweats, add the cuttlefish previously cleaned and cut into cubes. Add the tomato paste and simmer with white wine. Add some salt.

  2. Meanwhile, cook pasta al dente into abundant salted water, then pour it in the pan with the sauce and mix it all together with the ink. Add some cooking water if needed. Garnish with fresh parsley, plate and serve.


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