Squid Ink Cavatelli with Fried Calamari, Crab, Sweet Peas, Preserved Lemon, Basil and Parsley
- Level: Advanced
- Total: 2 hr 30 min (includes chilling time)
- Active: 1 hr 15 min
- Yield: 4 to 6 servings
- Level: Advanced
- Total: 2 hr 30 min (includes chilling time)
- Active: 1 hr 15 min
- Yield: 4 to 6 servings
Ingredients
Dough:
Sauce:
Fried Calamari:
Directions
Special equipment:
a high-powered blender; a cavatelli maker (see Cook's Note)- For the dough: Combine the ricotta, flour, milk, squid ink and egg in a stand mixer fitted with a dough hook. Knead in the mixer for 5 minutes. Form into a ball, then pat into a rectangle about 1/4 inch thick. Wrap the dough in plastic wrap and let it rest for about 1 hour in the fridge.
- Make sure your board is floured. Cut the dough into 3/4- to 1-inch strips. Lightly roll each strip into a rope. Feed each rope through a cavatelli maker. Place the cavatelli in a single layer on large baking sheets that have been dusted with flour, making sure they are not touching one another.
- For the sauce: Bring a large pot of water to a boil and cook the crab for 2 to 3 minutes. It won’t be fully cooked at this stage. Remove and set aside to cool for a few minutes.
- Heat the olive oil in a large sauté pan over medium-high heat. Add the carrot, celery, fennel, onion, chile flake, 4 tablespoons (1/2 stick) of the butter and a large pinch of salt. Sauté for 4 to 5 minutes until the vegetables start to soften. Break the crab into pieces and add to the pan along with the tomato paste, garlic, thyme, rosemary, basil, parsley and 4 tablespoons (1/2 stick) butter. Cook for another 4 to 5 minutes, then add the shellfish stock, white wine and bourbon. Continue to simmer for 15 to 20 minutes.
- Transfer the contents of the pan with the shells (except for the large body shell) into a high-powered blender. Blend the sauce just for a few seconds until blended but not totally smooth. Strain through a fine-meshed sieve into a bowl and reserve the liquid. Discard the solids and shell bits.
- Add the remaining 2 tablespoons butter to a large high-sided sauté pan over medium-high heat. Add the preserved lemon and Calabrian chile paste and melt with the butter until fragrant. Add the reserved sauce and bring to a boil, then reduce to a simmer for a few minutes.
- Bring a large pot of salted water to a boil. Drop in the pasta (try to shake off as much of the flour as possible before) and cook for a few minutes. The cavatelli are done when they float to the top. Add the cavatelli directly into the sauce with the calamari, crabmeat, peas and chopped basil and parsley.
- For the fried calamari: Set up a deep fryer with canola oil (or fill a large heavy-bottomed pot with 2 inches canola oil) and heat to 375 degrees F. Combine the all-purpose flour, rice flour, cornstarch, squid ink, baking powder and 1/2 teaspoon salt in a large bowl. Mix in the soda water to create a batter. Dip the calamari in the batter. Deep-fry for 1 to 2 minutes just until crispy and cooked. Remove to a paper towel lined plate and season with salt.
- Serve the cavatelli in a bowl and garnish with pea shoots and the fried calamari.
Cook’s Note
If you do not have a cavatelli maker, cut each strip into 1/4- to 1/2-inch rectangular pieces. Using your index finger, apply gentle pressure on the dough, dragging it toward you. There should be a slight curl that forms. Place the cavatelli in a single layer on large baking sheets that have been dusted with flour, making sure they are not touching each another. Continue until all the dough has been formed into cavatelli.
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