Seppie in Umido con Patate

Stewed Cuttlefish with Potatoes

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Medium

Appears in

By Fred Plotkin

Published 1997

  • About

The dish will be more successful if you endeavor to use Ligurian products — olive oil, wine, Taggia olives — that will impart the flavors that you would encounter if you ate this dish in Genoa or San Remo.

Ingredients

  • ¾ cup/175 ml Ligurian extravirgin olive oil
  • 1 clove garlic, with the gree

Method

Gently heat the olive oil in a heavy-bottomed pot (preferably a terracotta pot with a flameproof bottom, although stainless steel is fine). Add the garlic and parsley and heat for 1 minute. Then add the strips of cuttlefish and cook for a couple of minutes, until they turn light gold in color. Add the potatoes, wine, and optional sea salt, give everything a good stir to combine the ingredients,