Cuttlefish Veneziana
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Author Notes: Source:http://answers.yahoo.com/question/index?qid=20071129011255AAkZttD
We used curry leaves and instead of polenta we had with rest of the white wine
- pauljoseph
Serves 2
- 1 lbs. cleaned cuttlefish
- 1 small onion finely chopped
- 2 cloves garlic 2
- 2 Tbsp. chopped parsley
- 3/4 cup dry white wine
- 1/4 cup extra virgin olive oil
- 1/3 cup tomato sauce
- Cut the bodies of the cuttlefish into strips about 1/4 inch wide
- In a large pan saute the onions with the garlic in the olive oil.
- Leave the garlic cloves whole so that you can remove them later.
- Cook the cuttlefish at a high heat for a few minutes or until the liquid around them has all but evaporated.
- Add the white wine and continue cooking at a high heat for another 5 minutes.
- Add the tomato sauce and salt to taste.
- Lower the heat and let them simmer for 20 to 30 minutes or until done.
- If they get too dry you can add a little bit of fish broth.
- When done remove the garlic and serve hot with polenta.
- This recipe was entered in the contest for Your Best Squid or Octopus Recipe
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about 2 years ago pierino
pierino is a trusted source on General Cooking and Tough Love.
Ah! seppie. The simpler the better. Simple and quick to clean. Instead of a quill they have something resembling a guitar pick inside.
about 2 years ago pauljoseph
pierino thank you for you comment
about 2 years ago pauljoseph
monkeymom about the eyes my wife always says its relay Innocent eye Why are human beings the most cruel creatures on earth
about 2 years ago monkeymom
What an amazing picture of those cuttlefish! Truly, I have a hard time cooking squid because of their eyes.