Tagliatelle of raw cuttlefish and passerina

Having spent most of our week in Abruzzo inland we seized the opportunity to have a meal at La Barcaccia a fish restaurant on the seafront at Pescara before flying back and this clever dish of cuttlefish ‘tagliatelle’ was one of the crudi (raw dishes) on the menu.

It was served with little finely sliced sweet onion then simply dressed with olive oil and lemon juice and garnished with fresh green chillies which gave it quite a kick (The abruzzesi like their chillies though they’re usually dried)

We opted for an inexpensive white passerina which worked brilliantly with the dish and also with the very gorgeous pasta dish of scampi, clams and bottarga we had afterwards. Passerina is one of the local grape varieties, the others being pecorino and trebbiano though this particular bottle from Pasetti is not available in the UK.