Sepe col nero
Instructions
Thoroughly clean the cuttlefish, mondandole del rostro, eyeballs, entrails, bones and skin; keep, instead, in a bowl the cuttlefish.
Sauté garlic and onion; then add the cuttlefish (previously cut horizontally into thick battens of approximately 1 cm).
They add a few minutes and then add the white wine and let it evaporate.
then add the tomato sauce, a glass of water, a grated nutmeg and lemon peel.
After about 3/4 of an hour add the squid ink dissolved in hot water and filtered in a colander.
Cook for about 20 minutes (the time will depend on the extent of cuttlefish).
Serve hot with yellow or white polenta.
Ingredients and dosing for 4 persons
- 1000 g of fresh cuttlefish
- 1 onion
- 1 clove of garlic
- 20 cl of tomato
- Olive oil
- Salt
- Pepper
- 1 glass of water
- 1/2 cup of white wine
- Parsley
- 1 lemon zest
- Nutmeg