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David Burke Fromagerie- Squid ink pasta sepia ala plancha saffron fennel

David Burke Fromagerie- Squid ink pasta sepia ala plancha saffron fennel
Recipe Date:
December 7, 2014
Serving Size:
Cook Time:
Imperial (US)
  • 4 Sepia (cleaned & gutted)
  • 1 Lemon (zested)
  • 2 cloves garlic (chopped)
  • 1 shallot (finely chopped)
  • 2 sprigs of thyme
  • 2 cups flour
  • 1 cup semolina
  • 2 tbsps squid ink
  • 4 large eggs
  • 1 head fennel (cored and sliced)
  • 1 tbsp butter
  • saffron theads (to taste)
  • 1 cup sundried tomatoes or oven roasted tomatoes

For the Sepia:

Before you begin anything, clean and prep the squid by gently but firmly grabbing the "head" of the squid and pulling away from the body. This should remove all insides including the ink pouch. Careful to not break the ink pouch, it will get everything black. Next, rinse out the squid body and pull out the "bone" - it runs down the body of the squid and looks and feels like thin clear plastic. It should come out in one clean piece. Next, gently tear off the "flaps" on the body and this should bring all the skin with it. You are looking for a shiny, white, clean squid body which you then cut into rings, rinse one more time and set aside.

For the Pasta:

Mix the flour, semolina, eggs and squid ink together. Kneed and let rest for 30 min. Roll pasta through machine till desired thickness. Cut into shape.

Cook fennel till tender and season with saffron threads.  Saute garlic and shallots in olive oil. Add oven roasted tomatoes and simmer. Once pasta is al dente, add squid to tomato sauce. bring everything together and serve in a large bowl.