Contributor: Lucia Fanton
very fresh cuttlefishes, not too small
extra virgin olive oil
dry, white wine
salt and pepper
tomato puree (canned in tubes, optional)
white or yellow maize porridge
First remove the cuttlebones, heads, eyes and skins. Save 2 or 3 of the animal’s ink bags. Cut the remaining parts in strips, leaving part of the brown entrails, and set them aside in a dish.
Brown a lot of garlic in a casserole with oil, or butter and oil if you. pick up the garlic with a wooden fork and set instead the cuttles in; Let them savour, adding the wine to evaporation.
We shall have at hand quite a lot of minced parsley: let’s add it now in the together with the ink bags, the salt and the pepper.
A good variation, quite widespread, can be the addition of concentrated tomato puree.
Let cook slowly. If necessary, add some more wine or water from time to time, till the cuttles will be soft and their sauce thick.
Serve them with soft white or yellow maize porridge for an exquisite main course or use it to season dishes of spaghetti.