{"product_id":"cuttlefish-ragu-pappardelle-rosemary-crumbs","title":"CUTTLEFISH RAGÙ, PAPPARDELLE \u0026 ROSEMARY CRUMBS","description":"\u003ch3\u003e\u003cspan style=\"font-size: 9.0pt; line-height: 115%; font-family: 'Arial',sans-serif; color: windowtext;\" lang=\"EN-GB\"\u003eMETHOD\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 9.0pt; font-family: 'Arial',sans-serif;\" lang=\"EN-GB\"\u003eHeat 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 9.0pt; font-family: 'Arial',sans-serif;\" lang=\"EN-GB\"\u003eSlice the cuttlefish 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 9.0pt; font-family: 'Arial',sans-serif;\" lang=\"EN-GB\"\u003eAdd \u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 9.0pt; font-family: 'Arial',sans-serif; mso-fareast-font-family: 'DengXian Light'; mso-fareast-theme-font: major-fareast;\" lang=\"EN-GB\"\u003e300ml water\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"font-size: 9.0pt; font-family: 'Arial',sans-serif;\" lang=\"EN-GB\"\u003e 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 9.0pt; font-family: 'Arial',sans-serif;\" lang=\"EN-GB\"\u003eRemove the larger pieces of cuttlefish, leaving the smaller tentacles in the pan. Finely chop the larger pieces, then return them to the sauce.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 9.0pt; font-family: 'Arial',sans-serif;\" lang=\"EN-GB\"\u003eUncover and simmer for 10–15 minutes until your ragù has reduced to a thick, \u003ca style=\"mso-comment-reference: PR_1; mso-comment-date: 20260224T0914; mso-comment-done: yes;\"\u003espoonable \u003c\/a\u003e\u003cspan class=\"MsoCommentReference\"\u003e\u003cspan style=\"mso-ansi-font-size: 9.0pt; mso-bidi-font-size: 9.0pt;\"\u003e\u003c!-- [if !supportAnnotations]--\u003e\u003c\/span\u003e\u003c\/span\u003econsistency. Add the squid ink, stir through, and cook for a few minutes until glossy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 9.0pt; font-family: 'Arial',sans-serif;\" lang=\"EN-GB\"\u003eCook the pappardelle in well-salted boiling water until al dente. Drain, reserving a little pasta water.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 9.0pt; font-family: 'Arial',sans-serif;\" lang=\"EN-GB\"\u003eAdd 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 9.0pt; font-family: 'Arial',sans-serif;\" lang=\"EN-GB\"\u003eFor 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 9.0pt; font-family: 'Arial',sans-serif;\" lang=\"EN-GB\"\u003eDivide between bowls. Finish with toasted pine nuts, chopped chervil, grated bottarga and rosemary crumbs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 9.0pt; font-family: 'Arial',sans-serif;\" lang=\"EN-GB\"\u003eServe immediately.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"mso-element: comment-list;\"\u003e\n\u003c!-- [if !supportAnnotations]--\u003e\u003c!--[endif]--\u003e\n\u003cdiv style=\"mso-element: comment;\"\u003e\n\u003c!-- [if !supportAnnotations]--\u003e\n\u003cdiv class=\"msocomtxt\" id=\"_com_1\"\u003e\n\u003c!--[endif]--\u003e\u003cspan style=\"mso-comment-author: 'Pavilion Road'; mso-comment-providerid: AD; mso-comment-userid: 'S::chelsea\\@theseathesea\\.net::838accab-06f0-43be-a372-bcb38521b5b4';\"\u003e\u003c!-- [if !supportAnnotations]--\u003e\u003ca name=\"_msocom_1\"\u003e\u003c\/a\u003e\u003c!--[endif]--\u003e\u003c\/span\u003e\u003c!-- [if !supportAnnotations]--\u003e\n\u003c\/div\u003e\n\u003c!--[endif]--\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"mso-element: comment-list;\"\u003e\n\u003cdiv style=\"mso-element: comment;\"\u003e\n\u003cdiv id=\"_com_1\" class=\"msocomtxt\"\u003e\u003c!-- [if !supportAnnotations]--\u003e\u003c\/div\u003e\n\u003c!--[endif]--\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"The Sea, The Sea Online","offers":[{"title":"Serves 2","offer_id":57071839314302,"sku":null,"price":22.0,"currency_code":"GBP","in_stock":true},{"title":"Serves 4","offer_id":57071839347070,"sku":null,"price":28.0,"currency_code":"GBP","in_stock":true},{"title":"Serves 6","offer_id":57071839379838,"sku":null,"price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/1402\/8702\/files\/ragu.png?v=1773833874","url":"https:\/\/theseathesea.net\/products\/cuttlefish-ragu-pappardelle-rosemary-crumbs","provider":"The Sea, The Sea Online","version":"1.0","type":"link"}