Squid Ink LinguinePrep Time: One hour + resting. Prepare Time: 45 minutes. View My Kitchen Rules on Channel 7 and stream it free of charge on 7plus >> Serves 4. Active ingredients 1 big squid hood, cleaned up, cut into thin rings Vegetable oil, for deep frying Chopped flat leaf parsley, to garnish Squid Ink Linguine 300g plain flour 60g semolina flour 3 eggs 1 tsp squid ink Cherry Tomato Sauce 1kg vine cherry tomatoes 1 bulb garlic 5 rosemary sprigs 4 tbs olive oil 1 big brown onion, carefully sliced 5 anchovy fillets, coarsely sliced 4 tbs tomato paste 300ml thickened cream 1/2 tsp chilli flakes Method 1. To make squid ink linguine, sort the flours onto a tidy work bench. Make a well in the centre. Include eggs and ink and blend gently. Utilizing your hands, slowly include flour into centre, including a little water if essential, to form a soft flexible dough. Dough is right consistency if your thumb returns tidy when pressed into it. 2. Knead dough on a gently floured bench for about 5 minutes or till smooth and flexible (it will lose its rough, floury texture). Stand, covered, for 20 minutes to rest. 3. Divide dough into quarters. Pass quarters through a pasta device on the largest setting, cleaning dough with flour in between rolls, increasing settings up until about 2mm thick. Pass pasta sheets through a linguine cutter (or cut by hand). Location linguine on a gently floured tray in a single layer (or hang) for 15 minutes, to dry a little prior to cooking. 4. Preheat oven to 180C. 5. To make cherry tomato sauce, location cherry tomatoes, garlic bulb and rosemary sprigs in a big baking meal. Drizzle with 3 tablespoons of the oil. Season kindly. 6. Roast for about 30 minutes or up until tomatoes have actually collapsed and are gently charred and garlic is soft. Eliminate 12 of the tomatoes for garnish. 7. Squeeze staying tomatoes out of their skins into a bowl. Squeeze garlic cloves out of their skin into exact same bowl. 8. Heat staying 1 tablespoon of oil in a big deep fry pan over medium heat. Include onion and cook, stirring, for about minutes or till soft and clear however not browned. Include anchovies and mash with a fork to break down. Stir in tomato paste and prepare for 3 minutes. Include roasted tomato mix, cream and chilli flakes. Utilizing a stick mixer, mix to form a sauce. Season kindly. 9. Prepare pasta in a big pan of salted boiling water up until simply al dente. Drain pipes and contribute to pan with sauce. Toss to coat. 10. Pat squid rings dry with paper towel and season kindly. Deep fry up until crisp. Drain pipes on absorbent paper. Season. 11. Divide pasta and sauce amongst serving plates. Leading with fried squid rings and booked roasted tomatoes. Garnish with parsley. Tips For an additional crisp surface, attempt tossing the squid rings in skilled flour prior to deep frying. MKR continues Wednesday at 7.30 pm on Channel 7 and 7plus. For more interesting home entertainment material, go to 7Life on Facebook. The piping-hot chemistry in between friends Tommy and Rach might set tongues wagging, however are they an A-team in the kitchen area?
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