Photo Credit: Barilla®

Cuttlefish in Black Ink Sauce with Polenta

An elegant dish that blends the flavors of the land and the sea.

PRINT
Categories: , ,

Share this Post

 

Barilla Cuttle Fish Recipe

Cuttlefish in Black Ink Sauce with Polenta

Total Time: 1 hour 5 minutes
Course: Dinner, Entree
Keyword: barilla, polenta
Author: Barilla®

Ingredients

  • 1 ¼ pound baby cuttlefish
  • ½ pound fresh tomatoes
  • ¼ cup extra virgin olive oil
  • 1 sprig parsley
  • 1 clove of garlic
  • ounce squid ink
  • ½ cup white wine
  • 1 pinch salt

Instructions

  • Clean the cuttlefish removing the innards and bone. Set aside the ink sack. Place a pan over medium heat and add the olive oil. Once hot, add peeled garlic cut in half and the cuttlefish.
  • Cook for a minute then add white wine. Once it has evaporated, adjust the salt and pepper. Mix together and add chopped tomatoes. Cook for about 3 minutes. Then, add chopped parsley and the cuttlefish ink. Stir and remove from the heat.
  • Bring a pot of water to a boil. Then add salt. Use one hand to slowly add the polenta flour and use the other hand to stir. Stir continuously with a wooden spoon so that the polenta doesn’t clump. Cook for 45 minutes.
  • Once done, spoon soft polenta into bowls and place the cuttlefish in their ink on top.
  • Serve immediately.

Notes

Chef’s tips
The cuttlefish ink should be added at the end of cooking because it tends to lose its color if exposed to heat.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Rate This Recipe

Share this Post

DID YOU MAKE THIS RECIPE?

Leave a comment below and share a picture on Instagram with the hashtag #livenaturallymagazine

Reviews

There are no reviews yet.