Seppie al Nero

Name: Seppie al Nero (Cuttlefish in its Own Sauce)
Yield: For 4
Cuisine: Italian
Ingredients: Salt and pepper; Salt and pepper; 700-800 g (1½-1¾ lb) fresh cuttlefish; 1 small onion, very finely chopped; 90 ml (3 fl oz) olive oil; 1 small glass of dry white wine; 1 small garlic clove, very finely chopped

Cuttlefish in its Own Sauce

Preparation info

For
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

You must use cuttlefish for this recipe in order to have enough black ink. Squid and octopus also contain ink, but in less quantity. Serve with boiled rice or with polenta and bread.

Ingredients

700-800 g (1½-1¾ lb) fresh cuttlefish
90 ml (3

Europe
Italy
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Clean the cuttlefish very thoroughly (see Seppia), detaching the small, silver-coloured ink sac and setting it aside. Cut off the tentacles and wash them.

Heat the oil in a large pan, add the onion and garlic and cook for a few minutes. Add the white wine and bubble for a few minutes to evaporate the alcohol, then add the cuttlefish and tentacles,