3 handfuls of fusilli
1 sachet of squid ink or 1 lullaby packet of cuttlefish
50g of pecorino cheese (Parmesan-style cheese made from goat's milk) or Parmesan cheese
Salt to taste
3 handfuls of fusilli
1 sachet of squid ink or 1 lullaby packet of cuttlefish
50g of pecorino cheese (Parmesan-style cheese made from goat's milk) or Parmesan cheese
Salt to taste
Cook the fusilli in boiling water and salt
Drain and return it to the pot, adding the squid ink sachet
Mix well until the fusilli turns black
Garnish with pecorino cheese and serve.
