How to Cook Squid Ink Nidi Di Rondine With Halibut Ragout

A special recipe for a special occasion! Please leave me a comment if you try it.

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How to Cook Squid Ink Nidi Di Rondine With Halibut Ragout Recipe
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1

Saint Valentine day menu (part 3/5): First Dish, Nidi di Rondine with Halibut Ragout and Saffron Béchamel (see the other guides for the full menu)

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Start by preparing the Halibut ragout

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Start working on the vegetables for the soffritto

Start working on the vegetables for the soffritto

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Chop carrots, celery and onion finely.

Chop carrots, celery and onion finely.

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Add carrot and celery to a pan with olive oil and a splash of water

Add carrot and celery to a pan with olive oil and a splash of water

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Few minutes later add the onion as well. Stir everything in and lower the heat.

Few minutes later add the onion as well. Stir everything in and lower the heat.

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Take care of the halibut steak now

Take care of the halibut steak now

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Separate the tender flesh from skin and bones.

Separate the tender flesh from skin and bones.

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Tip: If you want you can boil skin and bones to make a good fish stock that you can use later to make the squid ink pasta.

Tip: If you want you can boil skin and bones to make a good fish stock that you can use later to make the squid ink pasta.

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Cut the halibut into strips

Cut the halibut into strips

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And then small pieces

And then small pieces

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Add the halibut to the soffritto and sauté it. Avoid using a spoon as much as possible to avoid spoiling the tender flesh of the fish.

Add the halibut to the soffritto and sauté it. Avoid using a spoon as much as possible to avoid spoiling the tender flesh of the fish.

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Add some parsley leaves and sauté for 5 minutes

Add some parsley leaves and sauté for 5 minutes

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Then add the white wine and turn the heat on high

Then add the white wine and turn the heat on high

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When the wine evaporates remove the parsley leaves and stir the passata in.

When the wine evaporates remove the parsley leaves and stir the passata in.

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Lower the heat and cover with a lid. Add salt and pepper to taste. Let cook for 10-15 minutes

Lower the heat and cover with a lid. Add salt and pepper to taste. Let cook for 10-15 minutes

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When cooked remove from heat and set aside

When cooked remove from heat and set aside

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This is how it will look!

This is how it will look!

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Now let's make the Saffron Béchamel

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Melt the butter in a pot

Melt the butter in a pot

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When melted remove from the heat

When melted remove from the heat

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Add the flour

Add the flour

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Stir everything together and put on the heat again to cook the roux.

Stir everything together and put on the heat again to cook the roux.

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When the roux start browning add the milk gradually stirring constantly

When the roux start browning add the milk gradually stirring constantly

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Add nutmeg and saffron

Add nutmeg and saffron

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Mix everything together and add the potato starch for extra thickening.

Mix everything together and add the potato starch for extra thickening.

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Cook for 10-20min until thickened and then set aside.

Cook for 10-20min until thickened and then set aside.

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Now time to make the Squid Ink Pasta

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Strain 100ml of the stock made from the halibut into a bowl (or use any other fish stock). Let it cool until warm

Strain 100ml of the stock made from the halibut into a bowl (or use any other fish stock). Let it cool until warm

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Squeeze in the squid ink from the two sachets

Squeeze in the squid ink from the two sachets

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Using a fork stir well until the ink is evenly dissolved

Using a fork stir well until the ink is evenly dissolved

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Place the flour on a surface leaving a pit in the middle. Break the egg in

Place the flour on a surface leaving a pit in the middle. Break the egg in

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Start working it with a fork, scooping in some flour gradually working your way from inside out

Start working it with a fork, scooping in some flour gradually working your way from inside out

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Start adding the ink and keep mixing it with the flour

Start adding the ink and keep mixing it with the flour

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When you get to this point you need to get your hands in.

When you get to this point you need to get your hands in.

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Knead the dough well, add more flour if too soft and sticky, add some water if too dry.

Knead the dough well, add more flour if too soft and sticky, add some water if too dry.

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Wrap it in a freezer bag and set aside for 15 minutes

Wrap it in a freezer bag and set aside for 15 minutes

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It's time to start making the Nidi di Rondine

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Flatten the dough into 20x70cm 1-2mm thick sheets, make two

Flatten the dough into 20x70cm 1-2mm thick sheets, make two

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Cut them in halves and let them rest for 10min

Cut them in halves and let them rest for 10min

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Start coating them with a not too thick layer of béchamel

Start coating them with a not too thick layer of béchamel

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And then distribute the halibut ragout in the same fashion

And then distribute the halibut ragout in the same fashion

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Reach the edges on the long side but leave a 2cm gap on the short edges, this is where the roll will close

Reach the edges on the long side but leave a 2cm gap on the short edges, this is where the roll will close

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Start rolling them on the long side

Start rolling them on the long side

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Place the rolls in a baking tray and cover with film. Freeze for 20min.

Place the rolls in a baking tray and cover with film. Freeze for 20min.

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In the meantime chop the parsley

In the meantime chop the parsley

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Cover the bottom of one baking tray with béchamel and sprinkle some parsley on top

Cover the bottom of one baking tray with béchamel and sprinkle some parsley on top

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After 20min take the rolls out of the freezer and with a sharp knife start cutting them into 2cm thick slices.

After 20min take the rolls out of the freezer and with a sharp knife start cutting them into 2cm thick slices.

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Place the slices in the tray tight against each other

Place the slices in the tray tight against each other

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There you have them the "Nidi di Rondine" (Swallow Nests)

There you have them the "Nidi di Rondine" (Swallow Nests)

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Sprinkle some more parsley on top

Sprinkle some more parsley on top

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Use the remaining béchamel to fill the gaps left in between the nests using a teaspoon

Use the remaining béchamel to fill the gaps left in between the nests using a teaspoon

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Spread the remaining béchamel over the top

Spread the remaining béchamel over the top

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Ready to be baked. Cook for 30min in a preheated 180C oven, until the béchamel on top starts browning

Ready to be baked. Cook for 30min in a preheated 180C oven, until the béchamel on top starts browning

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Just out of the oven, serve hot. Try to follow the rolls separation when portioning it.

Just out of the oven, serve hot. Try to follow the rolls separation when portioning it.

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Enjoy!

Enjoy!

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