'Rigatoni' con sepia y trompetas de la muerte
- 100 ml of dark beer, not very hoppy
- 300 g peeled, seeded and diced tomatoes
- 5 g oregano
shall
black pepper
- 5 g brown sugar
- 25 g of cuttlefish ink
- 200 g of death trumpets
- 250 g of fish stock
- 360 g of rigatoni
- 50 g finely chopped parsley
4 fermented black garlic cloves
- 100 ml of PDO Empordà extra virgin olive oil
Put a pot on the fire with four liters of water and a pinch of salt.
Put a saucepan on the heat with a drizzle of oil and fry the bacon. When it is golden brown, add the diced cuttlefish, add the dark beer, cover and let it cook until the cuttlefish starts to soften.
Add the garlic and red pepper.
Add the diced tomatoes, oregano, salt, pepper and sugar. Let it concentrate well.
Add the crushed ink with the fish stock. Let it start to boil and check the salt level.
Sauté the trumpet mushrooms and add them to the pan.
Boil the rigatoni in salted water, drain well and add to the pan. Mix well.
Make a negated aioli with black garlic and olive oil, and add a couple of tablespoons to the pan, with chopped parsley on top.
