List of Ingredients
- 4 of fresh medium cuttlefish
- 5 CUPS of yellow polenta
- 5 OZ. of tomato passata (tomato puree)
- 1 OZ. of onion, chopped
- dry white wine
- vegetable broth
- extra-virgin olive oil
- garlic
- 1 TBSP. of parsley, chopped
- coarse salt
Method
Clean the cuttlefish: separate the tentacles and heads from the hoods. Remove the beak that is lodged between the tentacles and the organs; remove the black ink sack as well and set it aside.
Butterfly the body of the cuttlefish, cutting away the hard cartilage and inner skin. Rinse under water and cut into strips. Wash and chop the tentacles too.
Place the chopped onion in a saucepan along with 2 1/2 Tbsp. oil, 1 unpeeled garlic clove, 2 tsp. salt and 1 Tbsp. chopped parsley and cook for about 3 minutes.
Add the cuttlefish and cook for 3 minutes, then pour in 1/2 cup wine and let evaporate (around 2 minutes). Lastly add the tomato passata, the black ink (obtain by making an incision in the sack(s) set aside earlier) and a ladle of vegetable broth. Cover and cook over low heat for 1 hour and 30 minutes. Serve the cuttlefish over polenta along with its thick sauce.