Paris Best: Squid Ink Strigoli

A favorite Paris eatery, Restaurant Cleo, shares its recipe for squid ink strigoli.

In Paris? Hungry?

Lucky for you, Hotel le Narcisse Blanc in the 7th Arrondissement (near the Eiffel Tower) is a perfect spot for food lovers.

Chef Zachary Gaviller, from Ontario, Canada finds himself in the heart of Paris and heading up the kitchen at this luxury, designer hotel. The hotel’s eater is called Restaurant Cleo and it has a lot going for it: friendly staff, chic environment and delicious food.

Here is my ABSOLUTE favorite recipe from the restaurant.

Insider Tip – be sure to eat the bread served in the restaurant – it’s delicious!

IMAGES BY THOMAS DHELLEMMES

Paris Best: Squid Ink Strigoli

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• Total Time: 110 minutes
• Yield: Serves 10 1x
• Diet: Pescatarian, Omnivore

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Description

Restaurant Cleos Parisian squid ink pasta gets a spicy kick from nduja sausage. A sophisticated yet simple pasta dish perfect for a special night.

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Ingredients

Units USM Scale 1x2x3x

• 2 lbs (907 g) good pasta flour or 1 lbs (454 g) 00 flour to 1 lbs (227 g) semolina
• 1 lbs (454 g) egg yolk
• 1 whole egg
• 1/4 lb squid ink
• 1/3 lb Nduja
• 3 lbs (1361 g) Squid
• 13 cups (3056 ml) good tomato sauce
• 2 cloves of chopped garlic
• Parsley
• Lemon juice
• Olive Oil
• Unsalted butter

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Instructions

1. Pasta
2. Prepare the dough in a stand mixer with a dough hook or by hand.
3. Manual Method: Pile flour on a counter, forming a well in the center to hold egg yolks and squid ink.
4. Mix yolks, ink, and water in a separate bowl until homogenous; pour into the flour well.
5. Mix egg and flour with a fork, gradually incorporating flour.
6. Once combined, knead dough with hands until firm and smooth; form three balls, wrap, and refrigerate for at least one hour.
7. Mixer Method: Combine all ingredients in a mixing bowl with the dough hook. Repeat steps 4 and 5.
8. Braised Squid and Nduja Ragu
9. In a large cast iron casserole, sauté minced garlic in olive oil over medium-low heat.
10. Add nduja and mix until dissolved.
11. Add chopped squid, stirring occasionally until browned.
12. Deglaze with white wine.
13. Add tomato sauce and mix thoroughly.
14. Cover and bake in the oven at 365°F (185°C) for 1 hour and 20 minutes.
15. Assembly
16. Cook pasta.
17. Warm up the sauce.
18. Add pasta to the sauce while still al dente.
19. Reduce the sauce slightly, allowing it to be absorbed by the pasta.
20. Add a knob of butter to cream the sauce.
21. Add parsley and lemon juice; toss and serve.

Notes

• For a richer flavor, use high-quality olive oil and a good-quality tomato sauce.
• If you can’t find nduja, you can substitute with a spicy Calabrian chili paste, adjusting the amount to taste.
• To prevent the pasta from sticking, toss it with a little olive oil after cooking and before adding it to the sauce.

• Prep Time: 30 minutes
• Cook Time: 80 minutes
• Category: Main Course
• Method: Braising
• Cuisine: Italian

Nutrition

• Serving Size: 1.5 cups
• Calories: 600
• Sugar: 10
• Sodium: 700
• Fat: 30
• Saturated Fat: 10
• Unsaturated Fat: 15
• Carbohydrates: 70
• Fiber: 5
• Protein: 30
• Cholesterol: 200

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