Seppie alla Veneziana con Polenta

Name: Seppie alla Veneziana con Polenta (Cuttlefish Cooked in the Venetian Way, with Polenta)
Yield: Serves Four
Cuisine: Italy
Ingredients: seppie; spinach; salt; garlic; olive oil; cuttlefish; white wine; pepper

Cuttlefish Cooked in the Venetian Way, with Polenta

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

About

Method

This substantial dish is well known in the whole region of the Veneto. Be sure to buy fairly small young cuttlefish. You will need 800 g (1¾ lb