Potato Cream with Baby Cuttlefish

Potato cream with baby cuttlefish is a tasty dish that combines the sweetness of potatoes with a touch of the sea provided by the baby cuttlefish. Here is the Italian recipe, ready to delight your palate.

Ingredients

• 400 g of cleaned baby cuttlefish
• 500 g of potatoes
• 1 small white onion
• 2 cloves of garlic
• 1 liter of vegetable broth (you can also use fish broth for a more intense flavor)
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Chopped fresh parsley
• A pinch of chili pepper (optional)

Preparation

1. Start with the preparation of the potato cream. Peel, wash, and cut them into cubes. Chop the onion and garlic.

2. In a large pot, heat a drizzle of olive oil and sauté the onion and garlic until they become translucent.

3. Add the potato cubes to the pot and let them flavor for a few minutes with the sauté.

4. Pour the broth into the pot until it covers the potatoes, bring to a boil and then lower the heat, letting it cook until the potatoes are tender, for about 20 minutes.

5. In the meantime, in a skillet, heat some oil and add the baby cuttlefish. Sauté them for a few minutes on high heat until they are golden brown. Season with salt and pepper and, if desired, a sprinkle of chili pepper.

6. When the potatoes are cooked, blend them directly in the pot with an immersion blender until you get a smooth and homogeneous cream. If necessary, adjust the seasoning with salt and pepper.

7. Serve the hot potato cream and lay the sautéed baby cuttlefish on top. Sprinkle with chopped fresh parsley for a touch of color and freshness.

Curiosità

Baby cuttlefish are much appreciated in Mediterranean cuisine. Besides being tasty, they are also a good source of protein and contain little fat, making them a perfect ingredient for light but flavorful dishes.

I wish you a good appetite and a pleasant culinary experience with this delicious recipe!