Today I felt like having fish, it’s a sunny day in Bologna, and to be honest, I wanted to take a quick trip to the sea at Marina di Ravenna for a nice walk and eat something at Irma and Pino… THEN I lowered my cravings and stopped at the Pam fish market with this good dish of venetian cuttlefish…
Black venetian cuttlefish is a typical recipe from the beautiful lagoon city where cuttlefish are cooked with their own ink. I had never made them before, I confess I didn’t use too much ink (because I didn’t want to stress the teenager) and it’s a really exquisite and tasty dish perfect for mopping up with bread… You can pair the venetian stewed cuttlefish traditional recipe cooked with their ink with a touch of chili pepper to make the sauce spicy and even more appetizing!You can accompany the black venetian cuttlefish with a wine with a round aroma such as:
• Colli di Conegliano Bianco
• Verdicchio dei Castelli di Jesi
• Fiano di Avellino,
• Greco di Tufo.
IDEAS FOR SERVING VENETIAN CUTTLEFISH cooked with their ink
• With soft polenta definitely the most traditional pairing
• With grilled polenta slices for a more rustic version
• With pilaf or basmati rice with rice grains that absorb the cuttlefish sauce
• With toasted bread croutons to make it a single appetizing dish
• As a gourmet appetizer served in a glass with a little polenta at the bottom
• In a modern version with a fluid and creamy potato cream for a contrast of colors and flavors.
I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you will be able to read a sweet and a savory recipe!
VENETIAN CUTTLEFISH
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for VENETIAN CUTTLEFISH RECIPE
The venetian stewed cuttlefish is a traditional Venetian dish very appetizing and with an inviting flavor often served with white or yellow polenta….
- 2.2 lbs cuttlefish with ink
- 1 onion
- 1 clove garlic
- 1 glass dry white wine
- 3 tablespoons tomato sauce
- 1 glass vegetable broth
- to taste Parsley
- to taste Extra virgin olive oil
- to taste salt and pepper
Tools for VENETIAN CUTTLEFISH RECIPE
#ADV
- Knife
- Pan
- Spatula
FOR THE PREPARATION OF THE VENETIAN CUTTLEFISH RECIPE
Remove the ink from the cuttlefish and set it aside. Also remove the beak and eyes and cut them into strips.
Finely chop the onion and with the whole and crushed garlic clove, sauté it in a pan for about a minute.
Add the chopped parsley and cuttlefish strips: stir and let cook for 10 minutes.
Then pour in the dry white wine and let it evaporate for 3-4 minutes. Add a tablespoon of ink (or more according to your personal taste), the tomato sauce, and the vegetable broth.
Stir well and continue cooking for about 30 minutes of this exquisite traditional Venetian dish.
The stewed cuttlefish with Venetian tomatoes cooked with ink will become as tender as butter and after adjusting the salt, they will be ready to be enjoyed on your table.
This Venetian fish main course with cuttlefish is perfect if accompanied with polenta… Bon appétit and happy cooking!!
Annalisa
Tips and Notes
I also recommend this Collection of fish main courses
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
