Cuttlefish on a bed of polenta with black sauce

di Academia Barilla

Image 1
Short Video

PREPARATION TIME
65 min

DIFFICULTY
Easy

TYPE
Main course

Tags

Easy, Browning, Anniversary, Asking for forgiveness, Gift foods, Impress guests, Main course, 45 minutes, 20 minutes, Veneto, More than 1 hour, Cuttlefish , Polenta

Ingredients for 4 people

1 1/4 pounds baby cuttlefish
1/2 pound fresh tomatoes
1/4 cup extra virgin olive oil
1 sprig parsley
one clove garlic
1/2 teaspoon cuttlefish ink
1/2 cup white wine
1 teaspoon salt
1 2/3 cup corn meal
4 cups water
salt to taste

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Ingredients

Preparation 20 minutes preparation + 45 minutes cooking

Carefully clean the cuttlefish. Heat the oil in a pan over medium heat, add the peeled and halved garlic and the cuttlefish.

Brown the cuttlefish for 1 minute, pour in the white wine and cook until the wine has evaporated. Season with salt and pepper.

Add the diced tomatoes and cook for about 3 minutes. Add the chopped parsley and cuttlefish ink and remove from the heat.

In a separate pan, bring 4 cups of lightly salted water to a boil, add the corn meal and stir gently with a wooden spoon. Cook for 45 minutes, stirring occasionally.

Spoon a bed of polenta on the serving plate and pour the cuttlefish and the black sauce in the center.

Wine pairing

The polenta's flavors, its slightly tart and slightly sweet taste give the dish a good flavoring. We recommend a white wine that is pale straw-yellow in color with a bouquet of flowers and yellow fruit with almost exotic flavors. It is dry, hot, fairly mellow, fairly fresh and slightly savory. Breganze Bianco D.O.C.