Cuttlefish alla veneziana
Instructions
Clean cuttlefish by removing the bone inside the bag, the eyes and the beak.
After removing the skin that covers, remove the bag.
Wash in running water and keep aside the ink bag.
Clean and chop the parsley.
Put the squid in a saucepan over moderate heat with oil and the clove of garlic; When the latter became a dark color, delete it and add the cuttlefish with salt and freshly ground pepper.
Cook the squid for about twenty minutes to slow fire and covered pan, then drizzle with wine and add the ink.
Avoid, during cooking, to discover the container, but shake from time to time.
When cooked, sprinkle the cuttlefish with the parsley and serve with the sauce.
Ingredients and dosing for 4 persons
- 750 g of small cuttlefish
- 1 clove of garlic
- 1 sprig of parsley
- 1/2 cup of white wine
- 4 tablespoons of olive oil
- Pepper
- Salt