Cuttlefish in black ink sauce with polenta
21.17 oz baby cuttlefish
8.81 oz fresh tomato
70 ml extra virgin olive oil
1 sprig of parsley
1 clove of garlic
0.14 oz squid ink
100 ml white wine
1 pinch of salt
For the polenta
250 g corn flour
1 l water
Clean the cuttlefish removing the innards and bone. Set aside the ink sack. Place a pan over medium heat and add the olive oil. Once hot, add peeled garlic cut in half and the cuttlefish.
Cook for a minute then add white wine. Once it has evaporated, adjust the salt and pepper. Mix together and add chopped tomatoes. Cook for about 3 minutes. Then, add chopped parsley and the cuttlefish ink. Stir and remove from the heat.
Bring a pot of water to a boil. Then add salt. Use one hand to slowly add the polenta flour and use the other hand to stir. Stir continuously with a wooden spoon so that the polenta doesn’t clump. Cook for 45 minutes.
Once done, spoon soft polenta into bowls and place the cuttlefish in their ink on top.
The cuttlefish ink should be added at the end of cooking because it tends to loose its color if exposed to heat.
Did you know that…
Cuttlefish were already known and loved by the Ancient Romans?. A cuttlefish recipe appears in the cookbook, De re coquinaria, written by Apicius, the most important Roman gastronome.