Venice weather Saturday 07:10 AM
Temperature: °c
Humidity: %
Cloud Cover: %

Cuttles in Casserole with Their Ink (Sepe in Tecia col Nero)

Contributor: Lucia Fanton


very fresh cuttlefishes, not too small
extra virgin olive oil
dry, white wine
minced parsley
salt and pepper
tomato puree (canned in tubes, optional)
butter (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.

related pages

Grilled Mullets

Grilled Mullets

The Mullet Family is the richest of the subspecies in the fish fauna from the Venetian Lagoon. Among these, the causteli, the lotragani, the botoli, the…
The Baicoli

The Baicoli

They are the most famous Venetian Biscuits, wide spread in the World by the "Colussi" Trade Mark. Thin, crisp, and slightly sweet, they are perfect for…
#10 Fortuny Museum

#10 Fortuny Museum

Within Piazza San Marco, or St. Mark’s Square, is the Fortuny Museum, known as Museo Fortuny in Italian. The museum was once owned by a noble Venetian…

Search for Hotels in Venice

Room 1