Black pasta with camembert
4 servings
20 minutes
Black pasta with camembert is a refined dish of Italian cuisine that embodies the exquisite taste of the Mediterranean. Black spaghetti dyed with squid ink adds mystery and a light sea aroma to the dish. Tender squid, lightly sautéed in white wine and cream, become soft and juicy, while camembert gives the sauce a creamy texture and rich cheesy flavor. The exquisite accent is provided by red caviar, adding a slight salty note. This dish is perfect for a romantic dinner or gastronomic enjoyment in a cozy setting where one can feel the harmony of flavors. The combination of seafood, cream cheese, and black spaghetti makes the pasta not only visually appealing but also truly unique in culinary terms.
1
Clean the squid. Then cut it in half and make angled cuts on it. The main thing is to do this without applying too much pressure to avoid cutting through, and then cut into small pieces.
- Squid: 300 g
2
Slice the garlic into thin slices. Then fry it in sunflower oil, add the chopped squid, lightly fry, and add a bit of wine. When the wine reduces by half, add 2-3 tablespoons of butter and pour in the cream.
- Garlic: 2 cloves
- Squid: 300 g
- White wine: 100 ml
- Butter: 70 g
- Single cream 10% fat: 70 ml
3
Cut the cheese into small pieces and place them in a pan. Stir slightly when the cheese starts to melt, then add cooked pasta, salt, and freshly ground pepper to taste.
- Camembert cheese: 150 g
- Squid ink spaghetti: 200 g
4
The pasta should be al dente. Mix everything carefully so the pasta absorbs the sauce and place it on a plate. Add a bit of caviar on top. The most important thing is not to overcook the squid to keep it tender and juicy.
- Red caviar (salmon roe): 30 g
