Dive into the depths of flavor with Chef Bongo's Midnight Fettuccine Fantasy. A Squid Ink Fettuccine Pasta! A gourmet delight that’s as striking in appearance as it is delicious.
"If a squid knew how good this was, they'd gladly donate their ink to this dish." - Anyone who's tried it.
OPENING ANECDOTE
Visualize the serene beauty of the BC coast, where the lush forests meet the sparkling ocean. Amidst this picturesque setting, Chef Victor Bongo, an award-winning chef from the Congo, is crafting culinary masterpieces at a picturesque lodge only reachable by flight or boat. One of his standout creations is the Midnight Fettuccine Fantasy, a striking squid ink pasta that not only captivates the eyes but also delights the palate with its subtle briny flavor.
Squid ink pasta, with its dramatic black hue, has a fascinating history. Originating in Mediterranean cuisine, it was traditionally paired with seafood to enhance the oceanic flavors. The ink, harvested from squid or cuttlefish, imparts a unique, slightly salty taste without being overpowering. Fun fact: Squid ink was historically used as a writing ink by ancient civilizations before it found its way into the culinary world.
Chef Bongo’s journey from the vibrant Congo to the tranquil BC coast is as rich and diverse as his dishes. Known for his global fusion cuisine, Chef Bongo brings a touch of his African heritage to every plate. At the lodge, he combines local ingredients with international techniques, creating dishes that tell a story. His Midnight Fettuccine Fantasy is a perfect example, blending the exotic allure of squid ink with the comforting familiarity of homemade pasta. It’s a dish that invites you to explore new flavors while celebrating the beauty of culinary traditions.
Chef Bongo’s Midnight Fettuccine Fantasy
Alright, let's dive into the mysterious depths with Chef Bongo! Are you ready to explore the culinary twilight? Tonight, we're crafting Chef Bongo's Midnight Fettuccine Fantasy, where the ink of the squid meets the art of pasta-making in a dish that's as enchanting to look at as it is to taste. This isn't just pasta; it's a gourmet adventure under the stars. So roll up your sleeves, let's get our hands inky, and make some magic happen!
INGREDIENT & SHOPPING LIST
Exact measurements above. 🔺
Checklist for shopping below. 🔻
DIRECTIONS
1. Make the Dough:
On a large, clean work surface, pour 2 cups of all-purpose flour in a mound.
Make a well in the center and add 2 whole large eggs, 4 yolks from 4 large eggs, 2 teaspoons of squid ink, and 1 teaspoon of kosher salt.
Using a fork, beat the eggs, yolks, squid ink, and salt thoroughly, gradually incorporating the flour until a wet, sticky dough forms.
Use a bench knife to fold additional flour into the dough until it forms a firm, dry ball.
Knead the dough until it becomes smooth and elastic. Adjust with flour or water as needed.
Wrap the beautiful black dough ball tightly in plastic wrap and let it rest for 30 minutes. This is your time to relax with a glass of wine or a mocktail.
2. Roll the Pasta:
Place a sheet of parchment paper on a tray or cutting board and dust lightly with flour.
Unwrap the dough and cut it into quarters. Re-wrap the remaining dough to keep it from drying out.
Flatten one quarter of the dough with a rolling pin to about 1/2 inch thick.
Set your pasta maker to the widest setting and pass the dough through 3 times.
Fold the dough and flatten it again, then pass through the rollers 3 more times.
Continue passing the dough through the rollers, reducing the thickness each time until you reach your desired thickness.
Place the rolled dough on a floured surface or baking sheet, folding as necessary to fit.
Cover with plastic wrap or a kitchen towel to prevent drying.
Repeat with the remaining dough quarters.
3. Cut the Pasta:
Once the dough is rolled out to the desired thickness, lay it flat on a lightly floured surface.
Using a sharp knife or a pasta cutter, cut the dough into ribbons about 1/4 inch wide to form fettuccine.
Dust the cut pasta lightly with flour to prevent sticking.
4. Cook the Pasta:
Bring a large pot of salted water to a boil.
Add the fettuccine and cook until al dente, which should take about 2-3 minutes for fresh pasta.
Drain the pasta and serve immediately with your favorite sauce to enjoy the unique flavor and striking appearance of Chef Bongo's Midnight Fettuccine Fantasy.
5. Serve:
Serve the pasta hot, ensuring the sauce complements the subtle briny flavor of the squid ink. A seafood-based sauce or a simple garlic and olive oil can enhance the oceanic notes.
Garnish as you like, perhaps with a sprinkle of fresh herbs or a zest of lemon for brightness.
Capture the moment with a photo and share your creation on Instagram using #bongofoods for a chance to win in our monthly prize draw. Enjoy your gourmet journey with this dish!
FUN FACTS by BONGO
PRO TIPS by BONGO
FINAL NOTE
With Chef Bongo's Midnight Fettuccine Fantasy, you've not just cooked pasta; you've conjured a culinary spell under the moonlit sky of the BC coast. This dish, with its deep, inky allure, is like dining with the ocean itself, each bite a whisper of the sea's mystery and Chef Bongo's Congolese magic.
As you twirl this enchanting fettuccine on your fork, remember you're partaking in a tradition that's as old as the Mediterranean waves yet as fresh as Chef Bongo's innovative touch. From ancient ink writings to this modern plate, squid ink has journeyed through time to bring a splash of the extraordinary to your table.
Chef Bongo often muses, "In the kitchen, we're all explorers, and tonight, we've charted a course through the midnight sea of flavors."
So, share this dark delight with friends, let the conversation flow as freely as the ink in the water, and let this dish be the star of your evening. From the serene beauty of BC to your dining room, may your meal be as mesmerizing as a moonlit night. Bon appétit, and may your culinary adventures continue! 🍝🌙✨
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