SEPPIE IN NERO
by Maria Rosa Azzara
1 kg. of cuttlefish
2 cloves of garlic
2 tablespoons of chopped parsley
1 tablespoon of tomato paste
1 glass of white wine
1/4 cup Extra Virgin Olive Oil
salt and black pepper to taste
Wash the cuttlefish, remove the eyes, the beak. With a small knife, open them and remove the cartilage, then open them completely and remove the entrails and discard, taking care not to break the silvery blister containing the black ink that you will set aside.
Rinse them well and cut them into small pieces.
In a pan, pour a generous round of olive oil, add onion, garlic and parsley, leave to soften for a moment and then add the cuttlefish pieces. Let them brown for a few minutes and pour in the white wine. As soon as it reduced slightly, add the ink sacks by cutting them over the pan, using scissors. Mix well add the salt and pepper . Also add the tomato paste and mix.
Bring to a boil and continue cooking, lowering the heat to cook slowly with the covered pot, and stirring occasionally.
If they dry too much, add a little water, there must be a nice sauce surrounding it. If, on the other hand, there is too much liquid, cook for a few minutes in an uncovered pan. Make sure it is right about salt.
Cooking can last from 40 minutes to an hour depending on the consistency of the cuttlefish.
It is served with polenta or with slices of crusty bread to mop up the sauce.