Venetian cuttlefish
Instructions
Clean the cuttlefish, remove your mouth, eyes, keep the ink bag, wash.
In a pan heat the oil, put to roast the garlic, which you shall put, add the cuttlefish, plenty of chopped parsley, adjust salt and pepper.
Cook over low heat for about 20 minutes; add ink extracted from the bag, pour the wine and continue cooking until the liquid is consumed.
It accompanies well served with slices of toasted polenta.
Ingredients and dosing for 4 persons
- 1000 g of cuttlefish
- 2 cloves of garlic
- Abundant of parsley
- 1 glass white wine
- Olive oil
- Salt
- Pepper