CUTTLEFISH RAGÙ, PAPPARDELLE & ROSEMARY CRUMBS

METHOD

Heat the olive oil in a wide pan over a medium heat. Add the onion, carrot and celery and cook gently for 8–10 minutes until soft.

Slice the cuttlefish, Squid or Octopus , to your preference,  into strips, leaving some of the smaller tentacles whole. Add to the pan with the lemon peel and cook for a few minutes. Pour in the white wine and allow it to reduce almost completely.

Add 300ml water along with the thyme and parsley stems (Or use whatever herbs you have lying around). The liquid should just come level with the cuttlefish. Cover and cook gently for 25–30 minutes until tender. Discard the herb stems and lemon peel.

Remove the larger pieces of cuttlefish, leaving the smaller tentacles in the pan. Finely chop the larger pieces, then return them to the sauce.

Uncover and simmer for 10–15 minutes until your ragù has reduced to a thick, spoonable consistency. Add the squid ink, stir through, and cook for a few minutes until glossy.

Cook the pappardelle in well-salted boiling water until al dente. Drain, reserving a little pasta water.

Add the pasta to the ragù and toss well. Season with salt and a squeeze of lemon juice, adjusting to taste. Add a splash of pasta water if needed to loosen.

For the crumbs, blend the stale bread into coarse crumbs. Fry gently in butter until golden and crisp. Remove from the heat and stir through the chopped rosemary, lemon zest and a pinch of salt.

Divide between bowls. Finish with toasted pine nuts, chopped chervil, grated bottarga and rosemary crumbs.

Serve immediately.