Cuttlefish Ink The squid ink or know as Cuttlefish Ink is mostly used as a Mediterranean cuisine of Italy and Spain. It is the protagonist of sophisticated dishes because, in addition to giving color, it gives a different flavor. Property of the Cuttlefish: Cuttlefish black has a damaging effect in the production of tumor cells, possesses radio-protective qualities and facilitates the production of white blood cells where it is exposed to blocks forced, as happens during chiemiotherapy. Cuttlefish ink is also able to develop an anti-bacterial action against some pathogens, resistant to common antibiotics and has revealed anti-oxidant and anti-inflammatory properties. It is very useful for calming symptoms of premenstrual tension and being very effective against fatigue, digestive disorders, and nausea Cuttlefish ink, use goes beyond the kitchen, it is scientifically proven to contain melanin, the pigment responsible for coloring skin and hair and other beneficial substances. Chinese and American researchers have highlighted the presence of minerals, proteins, lipids and amino acids, which have positive effects on mental health such as taurine and dopamine. Ideas and recipes to use cuttlefish The squid ink is extracted from shellfish and vegetation. To avoid getting stained when removing the bag with ink, after buying the cuttlefish you can put it in the freezer for about 4 hours, the time needed to harden the bags and facilitate extraction. A simpler alternative is to buy packaged squid ink, but the taste is not the same because it is subjected to preservation procedures. The Sicilian arancini can be "colored" with squid ink. The preparation process is similar to the classic ones. The shallot is sautéed, the cuttlefish is cut into small pieces, the rice and the white wine are added to blend and cooked by pouring the vegetable stock. Before turning off the heat, combine the squid ink and the peas boiled earlier, stir in the butter, allow to cool and then form the arancini to pass through the beaten eggs, breadcrumbs and fry in boiling olive oil. The spaghetti with squid ink is the most classic dishes and also the simplest. In this case, the mollusc is used, cut into strips and fry in a pan with olive oil and garlic (after removing the bag). After a few minutes of cooking, blend with the white wine, add salt and the squid ink, to obtain a nice thick creamy sauce, use a little cooking water as well. After dressing the spaghetti, serve immediately with a handful of chopped fresh parsley. Instead of spaghetti, risotto lovers can use squid ink to embellish the dish. It is preferable to use freshly-caught cuttlefish and not defrosted ones because the taste and quality of cuttlefish ink are different. To whisk the risotto with cuttlefish ink, strong cheese like pecorino is ideal. With squid ink you can also prepare fresh pasta, the ink can be used as an ingredient together with flour, water, and egg. Mixing everything and spreading the dough can give free rein to the creativity of making the noodles. Use with tomatoes, ravioli filled with shrimp and surimi, or maltagliati for a nice dish with seafood. In addition to fresh pasta, you can also make potato gnocchi, the cuttlefish black can be put into the potato dough and make white and black dumplings. Squid ink is most popular in Italy and Spain, and it's unique appearance and origin make it a gourmet delicacy in many other countries. Suggestion: Some popular dishes include squid in squid ink, spaghetti in squid ink, squid ink risotto and paella. Squid ink is very low in calories and is used mostly as a condiment. 17.6 ounce (500 gram) Ingredients: Cuttlesfish ink, water, salt and thickener (E-466) Packaging: Glass Jar Product of Spain
