Today we go to the kitchen to use the fantastic oil blend Opus di Emozioneolio to cook a special pasta. To show better the quality of the pasta, we will make a cuttlefish sauce and a zucchini cream. Here is the recipe:

 

Ingredients:

• 200 gr of linguine with lemon
• 3 fresh cuttlefish (already cleaned)
• 1 medium zucchini
• wild fennel
• 1/2 red onion or shallot
• untreated lemon
• salt
• extra-virgin olive oilOpus Blend Emozioneolio

 

Preparation:

1. In a saucepan with plenty of lightly salted water, cook the zucchini and then use the same water to cook the linguine.
2. In a separate pan, pour an opus blend of olive oil and the finely chopped red onion.
3. Add the cuttlefish cut into small pieces and a dash of zucchini cooking water.
4. Cover with a lid and cook the cuttlefish for at least 20/25 minutes (until they are soft).
5. Meanwhile drain the zucchini and blend it (with an immersion blender) with extra virgin olive oil Opus blend, wild fennel and a drop of water.
6. When the pasta is cooked, sauté it with the cuttlefish and a dash of cooking water.
7. Serve the dish with zucchini cream on the bottom, the linguine with cuttlefish, the peel of grated lime and finally Opus Blend by Emozioneolio.

 

 

You can find this and other recipes on foodimmersions.com the blog of Elisa Prioli – foodblogger & sommelier.