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Cuttlefish on a bed of polenta with black sauce

di Academia Barilla

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Cuttlefish on a bed of polenta with black sauce
1 hours


Main course

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

Preparation 20 minutes preparation + 45 minutes cooking
1. Carefully clean the cuttlefish

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

3. Brown the cuttlefish for 1 minute, pour in the white wine and cook until the wine has evaporated

4. Season with salt and pepper

5. Add the diced tomatoes and cook for about 3 minutes

6. Add the chopped parsley and cuttlefish ink and remove from the heat

7. 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

8. Cook for 45 minutes, stirring occasionally

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