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4
servingsMedium
By Fred Plotkin
Published 1997
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.
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,