Cuttlefish Casserole Tuscany Recipe



Cuttlefish Casserole Tuscany Recipes

Ingredients :

1 kg

 

1 kg

5 tablespoons

1

2

1

1

1 tablespoon

2

125 ml

400 g

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

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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