Lasagnia al Nero di Seppia

This lasagna has three components which can be prepared in advance and assembled just before serving.  A bit complex but easy to follow.  Recipe is enough to serve 4-5 portions.

Lasagna
150g durum wheat flour
150g strong plain white flour
3 small eggs
2 fresh cuttle fish ink sacks
1/4 tsp salt


Dried Pea Puree

150g dried peas soaked overnight
1 onion roughly chopped
1 clove garlic
Salt & Pepper

Cuttle Fish Mustard Salsa
2 Fresh Cuttle fish cleaned
50g pancetta
1 small carrot chopped
1 celery stick chopped
1 small onion chopped
1 clove garlic crushed
2 tablespoons mascarpone chees
2 teaspoon dijon mustard
2 tablespoons olive oil
1 tbsp chopped fresh marjoram
Salt and Pepper

Add peas to a pot, cover with water and bring to boil.  Boil covered for 15 minutes then turn off heat.  Stand for 1  hour then boil again for another 15 minutes.  Test peas, they should be just tender.  Add chopped onions, garlic salt and pepper and continue to boil uncovered till liquid nearly evaporates. Pour contents in a food processor and blend till smooth.  Set aside.

Prepare pasta by adding ink to eggs and lightly beat with a fork.  In a food processor add flours salt and egg mixture and mix till a stiff ball forms.  Remove contents, arrange to a ball and cover with cling film.  Leave to chill in a refrigerator for around 30 minutes.  Using pasta machine roll pasta several times till smooth and then using the last setting prepare thin sheets around 10x10cm.  Layer on a baking sheet dusted with flour to avoid sticking.  Leave in refrigerator till needed.

Make the Cuttlefish salsa by chop all ingredients in small cubes. Heat a medium pan add olive oil and gently fry onions till translucent.  Add carrots, garlic, celery and pancetta and continue to fry for about a minute. Add 1/2 cup of water and simmer till all vegetables are cooked.  Add chopped cuttlefish and cook for just 1 minute.  Turn heat off. Finally add mascarpone cheese, herbs and mustard and stir till cheese melts. Season with salt and pepper  Just before serving heat mixture but do not boil.

Prepare a pan with hot water add 1 tablespoon salt and when it boils add pasta sheets.  Boil for just 1 minute as fresh pasta does not take longer to cook.  Using a slotted spoon, transfer lasagna to a large plate and drizzle some olive oil on top.

Arrange the plate by first adding about two tablespoons of pea puree, then  l layer lasagna. 2 tablespoons Cuttlefish sauce. Then continue three more layers alternating with lasagna and cuttlefish sauce ending up with lasagna on top.  Drizzle some olive oil and decorate with seasonal flours. pea shoots or bean flours and cuttle fish pieces.