{"id":24128,"date":"2016-01-21T14:17:26","date_gmt":"2016-01-21T13:17:26","guid":{"rendered":"http:\/\/www.charmenapoli.it\/?p=24128"},"modified":"2016-01-21T14:17:26","modified_gmt":"2016-01-21T13:17:26","slug":"ricetta-cucina-napoletana-scialatielli-al-nero-di-seppia-con-pesto-di-spinaci-insalata-iceberg-calamaretti-best-restaurant-naples-italian-recipe","status":"publish","type":"post","link":"https:\/\/www.charmenapoli.it\/en\/sapori\/ricetta-cucina-napoletana-scialatielli-al-nero-di-seppia-con-pesto-di-spinaci-insalata-iceberg-calamaretti-best-restaurant-naples-italian-recipe\/","title":{"rendered":"Scialatielli the black cuttlefish with spinach pesto, iceberg salad and squids. Colors and flavors of sea and land"},"content":{"rendered":"

The recipes typical Neapolitan.<\/strong><\/p>\n

Dish obtained thanks to the quality of the pasta, possibly Gragnano, and already includes the squid ink. The freshness of the ingredients then you will be using is essential. The combination of different flavors will be the right mix to suit all tastes, even the most demanding.<\/p>\n

Ingredients for 4 people<\/strong>: 400 grams of black Scialatielli Cuttlefish, squid 400g, 4 tablespoons pesto, salt to taste, 2 tablespoons of olive oil, dry white wine to taste, 1 clove of garlic<\/p>\n

Preparation<\/p>\n

For the pesto need to do instead: 100 grams of spinach clean and well washed, 100 grams of iceberg lettuce, 10 basil leaves, 6 tablespoons extra virgin olive oil, salt, a handful of pine nuts, 50 grams of grated pecorino cheese, 1 clove garlic (optional)<\/p>\n

Preparation of pesto<\/p>\n

Wash and thoroughly dry spinach, iceberg and basil. Then pass them in a bowl and add in other high elements indicated for its realization. Blend with a minipiper. If too thick, add a few drops of oil. Set aside for later cook the dough.<\/p>\n

Complete preparation<\/p>\n

In a large saucepan, saute a clove of garlic with two tablespoons of oil indicated. Add the squid well rinsed and dried, and deglaze with the white wine until its evaporation. Boil while in scialatielli and when ready, add them to the pan of squid. Here, adding the pesto, you will skip everything to combine. First this will also have a very unique color scheme. Enjoy your meal.<\/p>\n

Restaurant Le Due Palme
\nVia \u00a0Agnano Astroni, 30
\nNaples
\nwww.leduepalme.it<\/a><\/strong>
\nwww.facebook.com\/ristorantenapoliduepalme\/?fref=ts<\/a><\/strong><\/p>","protected":false},"excerpt":{"rendered":"

The recipes typical Neapolitan. Dish obtained thanks to the quality of the pasta, possibly Gragnano, and already includes the squid ink. The freshness of the ingredients then you will be using is essential. The combination of different flavors will be the right mix to suit all tastes, even the most demanding. Ingredients for 4 people: […]<\/p>\n","protected":false},"author":1,"featured_media":24131,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1867,12],"tags":[11917,11918,11915,11914,11916],"class_list":["post-24128","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette","category-sapori","tag-pesto-iceberg-pinoli","tag-preparazione-pesto","tag-ricetta-cucina-napoletana-scialatielli","tag-ricetta-scilatielli-nero-seppia-calamaretti-pesto","tag-scialatiello-al-nero-di-seppia"],"yoast_head":"\nScialatielli al nero di Seppia con pesto di spinaci, insalata iceberg e calamaretti. 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