Octopus/Squid Bolognaise with fresh pasta

Dish Name: Octopus/Squid Bolognaise with fresh pasta

Portions: 4

Preparation Time: 1hr 15 Minutes

Cooking Time: 10 minutes

List of ingredients:

Bolognaise

800g diced squid

500g precooked octopus

2 red onions finely diced

2 cloves of garlic

1 tsp fennel seeds

250ml white wine

250ml balsamic vinegar

500ml fish stock

3 tbsp. soya sauce

3 tbsp. oyster sauce

454g tin of tomatoes

100g of each basil, coriander and parsley

Fresh pasta

250g 00 flour

2.5g salt

12.5ml olive oil

25ml water

1 egg

11g egg yolk

To Garnish

Steamed mussels, diced tomatoes, basil oil.

Method of preparation:

Bolognaise

  • Sauté fennel seeds, red onion, roast red pepper and garlic in olive oil for two mins.
  • Add diced squid cook for 4-5 minutes, add white wine and balsamic vinegar.
  • Reduce by a third, add fish stock, fish sauce, soy and oyster sauce. Cook for 4-5 mins.
  • Add tomato puree, chopped tomatoes and cook for 1 hour.
  • For the last 5 minutes add the cooked octopus to the sauce.
  • Finish with a freshly chopped coriander, parsley and basil.Check for seasoning.

Pasta

  • Place flour, salt together in a mixing bowl.
  • Combine egg, egg yolk, water and oil together.
  • Add the liquid mix to the pasta. Mix well to develop gluten and create a soft smooth dough.
  • Allow to relax for 30 minutes before rolling out into 2mm thin pasta sheets.
  • Cook to order in boiling salted water.

Presentation:

  • Layer the cooked pasta sheets with the bolognaise mix.
  • Finish with some basil oil and diced tomatoes and steamed mussels.

Name of the Training college: Galway International Hotel School, GMIT

Address: Dept of Culinary Arts

Contact Name: Ashley Shanya

School Profile: The Department of Culinary Arts operates from its campus in Galway city. It is committed to providing a dynamic student-centered learning environment in the many pathways available in culinary arts.

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