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3–4
.Easy
Published 1987
Scipion is the Provençal name for very small cuttlefish, no longer than the first joint on your finger. Scipions are also delicious, tossed in flour and deep fried, served hot with aoïli.
Wash the scipions in cold running water and, if necessary, open the tentacle end of each fish and squeeze out the small pea-sized lump of gristle in the centre. Leave the fish in a colander to drain.
In a pan, bring the wine and