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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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