Black cuttlefish

Remove the bone from the pockets of the cuttlefish then remove the clump of tentacles and remove from them the eyes and beak.

Turn the bags and svuotatele, being careful not to break the ink bladders that you must preserve.

Rovesciatele again and remove the outer skin.

Wash everything several times under running water and then cut into strips and pockets and split the tentacles.

Peel the onion and chop the pulp finely powder along with the clove of garlic and, separately, the chopped parsley.

Heat the oil in a frying pan [for this preparation is ideal terracotta] and moderate focus, let dry chopped onion.

When it starts to pick up color, add the cuttlefish with some chopped parsley and let them stand for a few minutes the flame.

Soon you will be almost dry, flavour with salt and pepper and cover with the wine.

Then Deglaze and add the tomato sauce and ink contained in bladders, diluted with a few tablespoons of warm water.

Stir, lower the heat and continue cooking, covered container, for about half an hour, adding a few tablespoons of hot water, if necessary.

Serve the hot squid, in the same pan and sprinkled with a little chopped parsley, accompanied by a rather soft polenta or roasted polenta slices.