Photo Credit: Barilla®
Cuttlefish in Black Ink Sauce with Polenta
An elegant dish that blends the flavors of the land and the sea.
An elegant dish that blends the flavors of the land and the sea.
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Total Time: 1 hour 5 minutes
Ingredients
- 1 ¼ pound baby cuttlefish
- ½ pound fresh tomatoes
- ¼ cup extra virgin olive oil
- 1 sprig parsley
- 1 clove of garlic
- ⅛ 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.
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