Cuttlefish in its Black Ink - Seppie in Tecia col Nero

This is for 4 people as an entree

This dish is NOT for the fainthearted! Make sure that you are wearing some old clothes, that don't mean much to you... for if they get some black ink on them, they are bound for the bin! The black ink stains everything in sight!! Here in Venice, the Cuttlefish or Squid are sold intact and therefore the preparation of this dish all happens in your kitchen. However, I am sure that your fishmonger will be kind enough to clean and prepare the cuttlefish for you. Lucky you!!!!!!

a fine mess

My coffee lady, Libera, is about 90 years of age, is up each morning at 5am to begin work in the family bar and yet, finds the time to cook all authentic Venetian cuisine EACH day of week!!!! This is her recipe. Libera uses a bay leaf and tomato puree in her dish, hence giving it an extra something!

You will need:

1 kilo of cuttlefish or squid

e.v. olive oil

2 garlic cloves-crushed

1 bay leaf

400gms of tomato puree

250 ml white wine

water

finely chopped parsley

To clean the cuttlefish:

Pull the body away from the head. Working with just the body, remove the quill or bone. 

Then, amongst the innards you will find the ink sac. It is in a silvery membrane. Place it into a small sieve, which has been placed over a small bowl. Once I cleaned all the cuttlefish, I like to cut the ink sacs with a pair of scissors and add some tepid water to the bowl, the ink will be released into this water, use a spoon to push out the ink. Remove the remaining innards, and peel off the skin.

The head. Try not to look at her, they have such amasing lifelike eyes! Quite scary! Cut the tentacles just below the eyes, and then I remove the beak or mouth. Now rinse the tentacles and the body under running water. Cut into small pieces and set aside.

Cooking the squid:

In a large pot, add the oil and heat, then add the crushed large pieces of garlic and the bay leaf. Stir a little, making sure NOT to brown the garlic too much. Remove ALL the garlic. 

Add the squid, and then the wine and and toss for a few minutes until most of the wine has evaporated. Add the tomato, the water from the ink sacs and partially cover and simmer for about an hour or so. You must continually check on the squid and add water if necessary. Season with salt and pepper

Serve the squid with some freshly chopped parsley sprinkled on top with some soft white polenta. OR... you can toss the cuttlefish in some cooked spaghetti.

are you looking at me?

A true spring dish, it has this bizarre sweet smell to it and yet it is savoury... Must be tried!!!!