Menu
Menu
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 : www.lacucinaitaliana.it/ricetta/secondi/seppie-alla-veneziana
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When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.
Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.
