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1 kg
1 kg
5
tablespoons
1
2
1
1
1
tablespoon
2
125 ml
400 g
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small
cuttlefish (ask your fish vendor to prepare these by removing the
stomachs and bony parts)
fresh
spinach
extra
virgin olive oil
onion,
finely chopped
cloves
garlic, finely chopped
small
carrot, finely chopped
stalk
celery, finely chopped
parsley,
finely chopped
crumbled
dried chili peppers
dry white
wine
canned
Italian tomatoes, chopped
salt
freshly
ground black pepper |
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Method :
Chop the cuttlefish into small pieces. Wash the spinach very thoroughly and
boil in a little salted water for about 10 minutes. Drain well, squeeze out the excess
moisture and chop coarsely. Pour the oil into a large, heavy
bottomed saucepan and sauté the onion, garlic, carrot, celery,
parsley, and chili peppers for 4-5 minutes. Stir in the cuttlefish. Season with salt and pepper and pour
in the wine. Cook, uncovered for 5-6 minutes to
reduce. Add the spinach and cook for 3-4
minutes before adding the tomatoes. Taste and add more salt if necessary,
mix well, cover and leave to simmer for 30 minutes, stirring
occasionally. Serve hot.
Serves 4
Preparation
: 25 minutes
Cooking
: 1 hour
Recipe grading : fairly easy
Suggested wine : a dry white (Vernaccia
di San Gimignano)
If
you can't get cuttlefish, use small tender squid in its place. In this
case make sure that your fish vendor also removes the ink sacs.
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