Today Sonia will be cooking an unusual, yet very tasty recipe from Venice: the cuttlefish in black ink sauce.
I just went to the market and bought some beautiful cuttlefish, so I’ll cook a traditional dish from Venice, the cuttlefish in black ink sauce… let’s go and cook it together!
Ingredients for 4 servings:
Cuttlefish in black ink sauce
• 1 ¾ lbs (800 g) of cleaned cuttlefish
• 2 tbsp of chopped parsley
• just under ½ cup (100 ml) of white wine • 2 tbsp of tomato puree
• salt, pepper and oil to taste
• 2 cloves of garlic
• about 1 tbsp (4 g) of squid ink
Begin by cutting the cuttlefish: if you have baby cuttlefish, leave them whole, but if they’re large, you’d better cut into quarters. In this case, I’m using pre-cleaned cuttlefish, otherwise remove the skin, the cuttlebone and the head, along with the eyes and the beak, that is the tooth. Meanwhile heat the oil in a pan and add 2 cloves of garlic, cut in half; sauté until golden brown, then add the cuttlefish.
As you can see the garlic is golden brown, so take it out… and add the cuttlefish to the pan; sauté for at least 15 minutes.
Now add salt… pepper… to taste of course… and the squid ink, which has been dissolved in the white wine. Cook until the wine has completely evaporated. If you bought pre-cleaned cuttlefish, you won’t find the ink sac, but you can find squid ink in sachet at the supermarket or from your fishmonger.
Add a couple of tablespoons of tomato puree to improve the flavour.
The sauce has thickened, all that’s left is a sprinkling of chopped parsley as a finishing touch… turn off the heat, stir well, and our cuttlefish in black ink sauce is ready to be served, perhaps as a tasty pasta sauce!
And here’s our cuttlefish in black ink sauce, an easy, unusual but very tasty dish… see you next video recipe!