Seppie alla veneziana
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at wineandtravelitaly.com.
Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Ladle
- Plate
Ingredients
- 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
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