Da Paolo Gastronomia, Singapore’s leading Italian delicatessen and purveyor, unveils new additions to its range of products –Squid Ink Tagliolini and Squid Ink Sauce, which is prepared daily in limited quantities.
Squid Ink Sauce ($8.50 per portion, 100g)
Cooking enthusiasts can now whip up Squid Ink Pasta in the comfort and convenience of their own homes and impress their loved ones.
You can pair the Squid Ink Sauce with Gastronomia’s existing all-time favourite product, the homemade egg Tagliatelle.
The pasta takes just several minutes to cook. Be careful not to overcook though –you want to retain that al dente texture.
The list of ingredients and cooking directions are printed on the labels for your reference.
Cooking squid ink pasta has never been such a breeze! Not that I’ve attempted, because it seemed like a tedious affair from start to finish. Thanks to Gastronomia, cooking steps are cut short to just boiling, heating, tossing and plating.
The Squid Ink Sauce comes with pieces of cuttlefish for texture, but more dimension of flavours, you can sauté some aromatics such as a simple combination of onion, garlic and spices such as chilli, in butter or olive oil, before tossing with the squid ink sauce.
Al Granchio Sauce
As for the Squid Ink Tagliolini, the recommended pairing is with Gastronomia’s well-loved Al Granchio sauce, which consists of tomato, crabmeat and a splash of vodka.
Homemade dried Squid Ink Tagliolini ($10.80 for 3 bundles)
Don’t you love the packaging? They are great as gifts too!
The Squid Ink Tagliolini is available for takeaway at all Gastronomia outlets, while the Squid Ink Sauce is vailable for takeaway at selected outlets: , Bukit Timah (Cluny Court), Pasarbella, River Valley (Great World City), Orchard (Paragon), Marina Bay and East Coast (112 Katong Mall).
For dine-in, the Squid Ink Pasta (option of penne or spaghetti with squid ink sauce) is priced at $18, available at , Bukit Timah (Cluny Court), Pasarbella, Marina Bay and Raffles Place.
Visit www.dapaolo.com.sg for more information.