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Recipe for :

Seppie col Nero - Cuttlefish in their ink
 

This recipe comes from the Restaurant Antico Martini in Venice, Italy.

"Antico Martini is the top-class restaurant in Venice Italy, famous the world over for fine food and refined service. Since 1720".

If you would like to know more about the restaurant or want to book a table then visit the restaurant web site for further details <click here>

Venetian Cuisine

Venetian cuisine is known for its variety of dishes and ingredients. This can only be expected in a lagoon city which, though born of its own waters, has always maintained close ties with the mainland as well as flourishing trade routes with many faraway countries, from northern Europe to the far East

Thus, you find not only the dried baltic cod and the exquisite Asian spices, but also the genuine if perhaps more modest fresh vegetahles from the estuary islands, fish from the Venice lagoon and game fowl captured in the 'barene', or shallows. A visit to Venice offers an opportunity to discover a fascinating gastronomic tradition, a chance to venture down unfamiliar culinary roads often overshadowed hy wide-spread fastfood consumption.

The Association 'Ristoranti della Buona Accoglienza di Venezi' (Restaurant Antico Martini is one of its founders) offers you a taste of some of the most typical local recipes, trusting that at the end of your culinary tour you will take home with you not only an eyeful but also a palateful of unforgettable memories of Venice.

Ingredients

a kilo of Cuttlefish
ink bag from cleanedCcuttlefish
2 cloves of Garlic
a Bayleaf
Olive oil
a little white wine
2 spoonfuls of Tomato sauce
Broth / stock
salt and pepper
Parsley

Method

During the summer the lamp-lights of the fishermen catching cuttlefish are easily visible along the shores. There are many ways to cook this very popular fish, this is certainly the most traditional recipe.

  • Carefully clean a kilo of cuttlefish, removing the beak, the bone, the outer skin and the bag of ink which you will put aside. If the cuttlefish are smalì, leave them whole otherwise cut them into rather large strips.
  • Sautée 2 cloves of garlic and a bayleaf in olive oil until golden.
  • Add the cuttlefish letting them brown slightly.
  • Add a little white wine then let it reduce completely.
  • At this point add 2 spoonfuls of tomato sauce and the little ink bags (previously diluted in a spoonful of oil and broth).
  • Add salt and pepper, cover and let simmer for about 45 minutes, checking periodically to make sure it doesn'tget too dry.
  • Serve with hot soft polenta, and sprinkle with parsley.

Restaurant Antico Martini

 
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