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

Contributor: Lucia Fanton


Very fresh and not too small cuttlefish
Extra virgin olive oil
Slightly dry white wine
Choppeded parsley
Salt and Pepper
Tomato puree (canned in tubes, optional)
Butter (optional)
Polenta or corn porridge


First remove the "bones" from the cuttlefish, the heads, eyes and skin. Set aside 2 or 3 bags of the animal's ink. Cut the remaining parts into strips, leaving some of the innards intact, and set them aside in a dish.

Brown a lot of garlic in a saucepan with oil, or brown with butter and oil if you prefer. Remove the garlic and add the cuttlefish. Allow them to take on flavour by adding the wine and letting it evaporate.

Add a lot of chopped parsley, then add the ink bags with salt and pepper.

A good variation, which is quite common, can be the addition of concentrated tomato puree.

Leave to cook slowly. If necessary, add more wine or water from time to time, until the cuttlefish are soft and the sauce thick. Serve with a soft polenta for a delicious second course, or use it as a spaghetti sauce.