Sous Vide Squid Tagliatelle With Ceps Recipe

Cooking Directions

• STEP 1.Preheat the sous vide water bath to 140°F (60°C).
• STEP 2.Season the squid with salt, pepper, and olive oil, then vacuum seal it.
• STEP 3.Cook the squid in the sous vide water bath for 1 hour.
• STEP 4.In a skillet, sauté the ceps mushrooms with garlic and butter until golden brown.
• STEP 5.Cook the tagliatelle pasta according to package instructions until al dente.
• STEP 6.Slice the cooked squid into rings and toss with the cooked tagliatelle and ceps mushrooms.
• STEP 7.Serve hot with a sprinkle of fresh parsley or grated Parmesan cheese.

Cooking Tips

• Choose fresh and firm squid for the best results.
• Cook the tagliatelle pasta just before serving to ensure it is hot and al dente.
• Garnish with a squeeze of lemon juice for added freshness.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator.
• Reheat in a skillet or microwave before serving.
• Serve with a side salad or crusty bread for a complete meal.