Cuttlefish Ragù Recipe with Tortiglioni - Great British Chefs

Step 1

To begin, make the cuttlefish ragù. Add half the oil to a large pan and sear the diced cuttlefish, allowing it to lightly colour. Remove and drain on kitchen paper

Step 2

Add the remaining oil to the same pan and sweat the carrot, celery, onion and garlic on a medium-low heat for 10 minutes, or until soft

Step 3

Add the cuttlefish back to the pan, stir well then add the passata and the fish stock or water

Step 4

Season and add the thyme, wrapped in string to easily remove later

Step 5

Cook over a low heat for 1 hour or until the cuttlefish is tender and the sauce has reduced to a thick ragù consistency. Season again if needed

Step 6

Whilst the ragù is cooking, make the salsa verde. Start by finely chopping the herbs

Step 7

Place the rest of the ingredients apart from the herbs and oil into a blender and blitz to a course paste

Step 8

Stir through the herbs and loosen with the oil to your desired consistency. Season to taste

Step 9

10 minutes before the ragù is ready, cook the tortiglioni pasta in salted boiling water until cooked al dente according to packet instructions. Drain, reserving some of the cooking water

Step 10

Preheat a deep-fryer to 180°C

Step 11

To make the tempura batter for the tentacles, whisk all the dry ingredients together in a large bowl, gradually pouring in the sparkling water until you have the consistency of single cream

Step 12

Dunk the cuttlefish tentacles in the batter and deep-fry for around 3 minutes. Drain on kitchen paper and sprinkle with salt

Step 13

To serve, coat the cooked tortiglioni pasta in the cuttlefish ragù, stir in the freshly chopped parsley and add a splash of the reserved pasta cooking water to loosen if needed

Step 14

Garnish with the crispy tentacles, salsa verde and freshly grated Parmesan