Cuttlefish in black

Cuttlefish in black is a traditional Italian dish, typical of the Veneto region, but also widespread in other parts of Italy, such as Sicily. Here is the recipe for you:

Ingredients

• 1 kg of fresh cuttlefish with their ink sac
• 2 cloves of garlic
• 1 small onion
• Parsley to taste
• Extra virgin olive oil to taste
• Salt to taste
• Pepper to taste
• 1/2 glass of white wine
• 400 g of tomato puree (optional, in some variations)
• Homemade bread or polenta, to accompany

Preparation

1. Clean the cuttlefish by removing the internal parts, the skin, and the beak. Make sure to keep the ink sacs.
2. Cut the cuttlefish into strips or pieces, as you prefer.
3. In a large frying pan, sauté the chopped garlic and finely sliced onion in extra virgin olive oil.
4. Once the garlic and onion are golden, add the cuttlefish and let them sauté for a few minutes.
5. Deglaze with white wine and let the alcohol evaporate.
6. At this point, you can decide whether to add the tomato puree or leave them as is. If you choose to add the tomato, pour it in and mix.
7. Add the ink sacs you kept, crushing them to release the ink. Stir well to ensure that the black ink is evenly distributed.
8. Lower the heat, cover with a lid, and let cook for about 30-40 minutes, until the cuttlefish become tender.
9. During cooking, check occasionally, and if necessary, add a little water to avoid the sauce drying out too much.
10. Adjust the salt and pepper, and at the end of cooking, add chopped parsley for freshness.
11. Serve the cuttlefish in black with homemade bread or, if you prefer, with a nice portion of polenta.

Curiosity

Cuttlefish in black is a very ancient dish, its origins are uncertain but it is known to have been cooked in very remote times. Sepia, from Latin, was already known to the Romans. Cuttlefish ink was used not only in cooking but also for writing, as a bona fide ink. In cooking, this ink gives the dish a unique flavor and a characteristic color that can range from dark grey to intense black.