A dear friend gave me some beautiful small pieces of squid that I used to make two dishes, which I propose to you today, as usual, I remind you that a dish is more simple and more quality materials must be first we're going to use.
risotto with cuttlefish
Ingredients for 4 prs
220 g rice carnaroli d'Isola della Scala, VR
80 g fresh peas 2 small squid with eggs
a fresh onion 1 glass of Vermentino di Gallura
1l comic
Parsley Salt and pepper Oil evo
Preparation Clean the cuttlefish, preserving le uova che in questo periodo si trovano facilmente, una volta pulite adagiatele sul tagliere e dategli qualche colpetto con un coltello pesante dalla parte opposta alla lama, questo farà in modo che la seppia resti tenere in cottura.
In una padella facciamo imbiondire il cipollotto con un filo d’olio evo a fuoco basso, in modo che si cuocia per bene a questo punto uniamo le seppie tagliate a listarelle, insaporiamo con sale e pepe e facciamo rosolare per bene a fuoco vivo, uniamo il riso, lo facciamo tostare per bene e sfumiamo con il vino, lasciamo evaporare e portiamo a cottura con il fumetto.
A metà cottura uniamo i piselli, che essendo freschi si cuociono molto velocemente.
A cottura ultimata uniamo le uova, mescoliamo per bene, pull away from heat and stir in a drizzle of extra virgin olive oil finely chopped parsley and freshly ground pepper.
Spaghetti with squid ink 
Ingredients for 4 prs
350 g spaghetti Gragnano
2 small cuttlefish with black
2 tablespoons of tomato confit
composed of a glass of Vermentino Gallura
1 clove of garlic extra virgin olive oil Salt and pepper
Basil
Preparation Cook the spaghetti in salted water, meanwhile prepare the sauce, starting from the squid that will be treated as described above.
In a hot skillet to paint a piece garlic with some olive oil and fresh chilli, remove the garlic once golden and add the squid, season with salt and fry over high heat, sprinkle with the wine and let evaporate, add a spoon made of confit tomatoes, oblong with a ladle of pasta cooking water and joined by the black bag and then reduce the sauce.
Drain the spaghetti and let them jump in the pan with the sauce.
Serve with a drizzle of olive oil, basil leaf and compost the rest if you can not replace with tomato confit.
