Today I fancied some fish — it’s a beautiful sunny day in Bologna and, to tell the truth, I wanted to go for a run by the sea at Marina di Ravenna to take a nice walk and eat something at Irma and Pino… THEN I calmed down and stopped at the Pam fishmonger with this delicious Venetian-style cuttlefish…
Venetian cuttlefish in black sauce are a typical recipe from the beautiful lagoon city where the cuttlefish are cooked with their ink.
I had never made them before — I confess I didn’t use a lot of ink (also because I didn’t want to upset the teenager) — and it’s a truly delicious and tasty dish perfect for soaking up the sauce with bread…
Cuttlefish cooked in a Venetian-style black sauce is a rustic, genuine dish that you can pair with a simple side such as parsley potatoes…
For the traditional recipe of stewed cuttlefish in Venetian black sauce cooked with their ink, you can also add a pinch of chili pepper to make the sauce a bit more piquant and even more appetizing!
With black Venetian cuttlefish you can pair a wine with a rounded aroma such as:
• Colli di Conegliano Bianco
• Verdicchio dei Castelli di Jesi
• Fiano di Avellino
• Greco di Tufo
IDEAS FOR SERVING VENETIAN-STYLE CUTTLEFISH cooked with their ink
• With soft polenta — definitely the most traditional pairing
• With slices of grilled polenta for a more rustic version
• With pilaf or basmati rice — the grains will absorb the cuttlefish sauce
• With toasted bread crostini to make a tasty one-dish meal
• As a gourmet starter served in a glass with a little polenta at the bottom
• In a modern version with a smooth and creamy potato purée for a contrast of color and flavor.
I opened a free recipe channel on WhatsApp — no notifications and no sound — which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
VENETIAN-STYLE CUTTLEFISH
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking time: 35 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE VENETIAN-STYLE CUTTLEFISH
Stewed Venetian-style cuttlefish is a traditional Venetian dish that is very appetizing and flavorful, often served with white or yellow polenta….
- 2.2 lbs cuttlefish with ink
- 1 onion
- 1 clove garlic
- 1 glass still white wine
- 3 tbsp tomato sauce
- 1 glass vegetable broth
- to taste parsley
- to taste extra virgin olive oil
- to taste salt and pepper
Tools RECIPE VENETIAN-STYLE CUTTLEFISH
#AD
- Knife
- Pan
- Spatula
PREPARATION FOR THE VENETIAN-STYLE CUTTLEFISH RECIPE
Remove the ink sacs from the cuttlefish and set the ink aside. Also remove the beak and the eyes, then cut the cuttlefish into strips.
Finely slice the onion and, with the whole crushed garlic clove, sauté it in a saucepan for about one minute.
Add the chopped parsley and the cuttlefish strips: mix and let cook for 10 minutes.
Pour in the still white wine and let it evaporate for 3-4 minutes. Add one tablespoon of ink (or more to taste), the tomato sauce and the vegetable broth.
Stir well and continue cooking for about 30 minutes for this exquisite dish of traditional Venetian cuisine.
The stewed cuttlefish with tomato in Venetian black sauce will become very tender and, after adjusting the salt, will be ready to be enjoyed at your table.
This Venetian fish main course with cuttlefish is perfect when served with parsley potatoes … Enjoy your meal and happy cooking!!
Annalisa
Tips and notes
I also recommend this Collection of fish main courses
