SQUID INK BANDS
SQUID INK AND COD BANDS
BARBRIAL
Ingredients:
- 200 g of Barbrial flour
- 100 g of water at room temperature
- Salt to taste
For the stuffing:
- 200 g of cod already soaked and boned
- 50 g of pitted black olives
- 2 tablespoons extra virgin olive oil
- 1 clove of garlic
- 200 g of fresh tomatoes
- Salt and Pepper To Taste
For the seasoning:
- Fresh tomato sauce
Method:
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In a bowl, pour the Barbrial flour and add a pinch of salt. Gradually add the water at room temperature and knead until a homogeneous mixture is obtained. Let the dough rest for at least 30 minutes.
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In the meantime, prepare the filling: cut the cod into small pieces and place it in a bowl. Add the pitted and finely chopped black olives. Mix well and season with salt and pepper.
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In a pan, heat the extra virgin olive oil and add the crushed garlic clove. Brown it lightly, then remove it from the pan. Add the fresh tomatoes cut into pieces and cook for about 10-15 minutes, until you obtain a thick sauce. Season with salt and pepper to taste.
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Take the dough for the anolini and roll it out on a pastry board with the help of a rolling pin until you obtain a thin sheet. Cut small circles with a pastry cutter.
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Place a teaspoon of filling in the center of each dough circle. Fold the dough in half forming a half circle and seal the edges well.
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Bring a pan of lightly salted water to the boil and cook the anolini for about 3-4 minutes, or until they float to the surface.
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Drain the anolini and serve them hot seasoned with the fresh tomato sauce prepared previously.
