Italian chef Giuseppe Schimmenti of the ADLER Spa Resort SICILIA combines typical Sicilian ingredients with personal childhood memories in this pasta dish. The appetizing presentation of the tortellini with squid filling and two different colored sauces is very important.
The ADLER Spa Resort SICILIA opened new in 2022 and is part of the sustainable group of ADLER Spa Resorts & Lodges. In these luxurious accommodations, the farm-to-table principle means that all ingredients are fresh and locally sourced.
Pasta dough with ancient grain
As we reported in our blog post on Sicilian maltagliati, Giuseppe is a proponent of using Italian ancient grains. For this dish, he uses the ancient grain “Perciasacchi” and for maltagliati he uses “Senatore Cappelli”. (Tip: You can also use a different durum wheat flour for this recipe.)
No danger to the Cuttlefish
Cuttlefish are small squids with ten arms (or eight arms and two tentacles to be correct). They are caught off the Sicilian coast near the resort and are not (currently) endangered. In addition to the squid, Guiseppe uses the black ink to make a sauce that he then pairs with a second, red tomato sauce. Together, they create an impressive color scheme on the plate. You complete the flavor with a combination of sheep’s cheese and sheep’s ricotta.
Note: You need to soak the fresh cherry tomatoes for the tomato sauce for an entire day. The recipe requires a bit of planning and involves several steps, but it is not difficult, and it is worth it because it is really special!
Sicilian tortellini stuffed with cuttlefish and sauce
Equipment
- 1 Round cutter Alternatively, a glass
Ingredients
For the dough
- 600 g Durum wheat flour Perciasacchi
- 10 g Salt
- 2 Eggs whole
- 250 g Egg yolk
For the squid filling
- 250 g sheep's milk cheese (ricotta pecora girgentana) well drained
- 250 g steamed small squid (seppie)
- 50 g seasoned pecorino cheese
- Lemon peel
- Salt and pepper as desired
For the squid sauce
- 1 Onion
- 3 or 4 anchovies in oil
- 200 g squid
- 80 g tomato paste double concentrated
- 500 ml lukewarm water
- 1 sachet squid ink
- Salt and pepper to your taste
For dressing and decoration
- 500 g cherry tomatoes Kamarino
- Cold-pressed olive oil
- 1/2 Garlic clove
- 1 sm. piece Onion
- Basil
- Salt and pepper to your taste
- Lemon thyme and mint leaves
Instructions
Preparation of the tortellini dough
- Add the flour, eggs and salt and knead until you have a smooth dough.
- Let the dough rest under a damp cloth for about 10-15 minutes.
- Roll out the dough thinly. (By hand or with a pasta machine)
Preparing the tortellini
- Use a round cutter to cut the pastry sheets into round shapes.
- Spoon the filling into the center of the circle using a pastry bag or a spoon.
- Fold the dough into a crescent shape and join the two ends to form the classic tortellini shape.
Preparation of the squid filling
- Steam the squid and let it drain well.
- Add the sheep's ricotta and cheese and mix well until you have a compact mixture.
- Add the lemon zest, salt and pepper.
Preparing the sauce
- Fry the chopped onion and anchovies in oil.
- When the onion starts to brown, add the thinly sliced squid and tomato purée.
- Add lukewarm water and dissolve the squid ink. Stir carefully.
- Simmer over a low heat for about ten minutes, season with salt and pepper.
- Puree everything
Preparing the tomato dressing
- Soak all the ingredients for a day.
- Remove the garlic and onion before serving; puree the rest.
Composition of the dish according to chef Giuseppe Schimmenti
- Create a play of colors on the plate with the squid sauce and tomato dressing.
- Drain the tortellini and dress with a little lemon thyme and olive oil.
- Arrange on the plate and add some freshly fried squid tentacles.
- Garnish with mint leaves.
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