Seppie alla veneziana

Seppie alla veneziana


  • 1 Kg 4 medium fresh cuttlefish
  • 800 g yellow polenta
  • 150 g tomato sauce
  • 30 g onion
  • Dry white wine


  • Vegetable broth
  • Extra Virgin Olive Oil DOP Veneto Valpolicella
  • Garlic
  • Parsley
  • Coarse salt


Clean the cuttlefish: remove the tentacles and the head from the sacks. Remove the beak between the tentacles and the organ bag; cut the bag containing the black and keep it. Open the body of the cuttlefish, remove the bone and the inner skin. Rinse them under water and cut into strips. Wash and chop the tentacles.

Place the minced onion in a saucepan with 30 g of oil, a clove of garlic with peel, 10 g of coarse salt, a sprig of minced parsley and simmer for about 3 minutes. Add the cuttlefish and sauté for 3 minutes, add 1/2 glass of wine and cook for another 2 minutes; finally add the passata, the black (ink) of the cuttlefish (which you will get by scraping the bags kept aside) and a ladle of vegetable stock.

Cover and cook gently for 1 hour and 30 minutes. Serve the cuttlefish and its sauce over polenta.

Source :

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