Name: Seppie in Umido con Patate (Stewed Cuttlefish with Potatoes)
Yield: Makes 4 servings
Cuisine: Italian
Ingredients: 2 sprigs fresh Italian (flat) parsley, minced; 2 plum tomatoes, coarsely chopped, seeds removed; 12 black olives, preferably Taggia or Gaeta; 1 clove garlic, with the green heart removed, minced; 1¾ pounds/800 g cuttlefish, carefully washed and cut lengthwise into ribbons; 1 pound/450 g medium potatoes, washed, peeled, cut into bite-size chunks; ¾ cup/175 ml Ligurian dry white wine; ¾ cup/175 ml Ligurian extravirgin olive oil; 1 pinch sea salt (optional); 4 basil leaves, gently torn; Freshly ground black pepper to taste

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

Recipes from Paradise

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

Europe
Italy
Liguria: Genoa
Fish course
Pescatarian
Mediterranean

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,

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