Nero di seppia
There's nothing quite like a Diacono pasta (or risotto) - and Michael Diacono aces this nero di seppia!
Ingredients
- 2 onions, peeled and chopped finely
- 4 cloves garlic, peeled and chopped
- Olive oil to fry
- 500g cleaned cuttlefish, chopped, ink sacs retained
- Salt and pepper
- Pinch of chilli pepper
- 2 glasses dry white wine
- 4 tomatoes, peeled and chopped or 1 tin polpa
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