Linguine with cuttlefish and bell peppers
Sfogliatine alla caprese revisited

Linguine with cuttlefish and bell peppers

Download and print the recipe

Linguine with cuttlefish and bell peppers is a colourful and delicious first course. Those who have little time available will love this simple dish.


  • 200g linguine
  • 5 defrosted cuttlefish
  • 1 red bell pepper
  • Sufficient extravirgin olive oil
  • 2-3 tbspns chopped parsley
  • 1 clove garlic
  • Sufficient salt


  1. Clean the cuttlefish, discard beak, and slice into thin strips
  2. Slice the pepper into thin strips.
  3. Boil salted water and add the pasta.
  4. Cook the cuttlefish, with a bit of olive oil, in a frying pan on high heat for 3-4 minutes. Then remove and set aside.
  5. Brown the clove of garlic in the same pan. Add the pepper slices and cook for a few minutes. Mix everything thoroughly in a blender, then continue cooking, on low heat, periodically adding some water from the pasta.
  6. A minute before draining the pasta, add the pepper and cuttlefish sauce, the chopped parsley, and a drizzle of olive oil.
  7. Drain the pasta, then toss for a minute with the sauce to integrate all the ingredients.
  8. Plate and serve.


  • Some do not like pieces of pepper skins in the sauce. To remedy this, roast the whole pepper in the oven and then peel it.
  • Cuttlefish should be cooked very briefly, otherwise they tend to become hard and/or gummy.

Sfogliatine alla caprese revisited

Download and print the recipe

Sfogliatine alla caprese revisited is an antipasto of puff pastry with cherry tomatoes, mozzarella, and basil. It is a simple, quick dish inspired by the classic dish of Italy’s Campania region.


  • 1 roll of rectangular puff pastry
  • 150 g mozzarella
  • 150g cherry tomatoes
  • 9 leaves basil
  • Sufficient extravirgin olive oil
  • Sufficient oregano


  1. Slice the cherry tomatoes into quarters.
  2. Slice the mozzarella into cubes, then put in strainer to drain.
  3. Cut the roll of rectangular puff pastry into 9 parts and use a fork to punch holes in each rectangle.
  4. Distribute the tomato quarters on the pastry rectangles, sprinkle with oregano and a drizzle of olive oil. Pre-heat oven to about 200oC and bake for ca. 15-20 minutes, or until pastry starts to brown.
  5. Remove and add mozzarella cubes.
  6. Add a leaf of basil to each sfogliatina.


E’ preferibile utilizzare pomodorini della varietà datterino perché, rilasciando meno acqua, non vanno ad i numidire l a pasta sfoglia.