Linguine al ragu di seppia. Serves 6
Cuttlefish ragu ingredients
6 medium cuttlefish, cleaned, whole
1kg chopped tomato (fresh or tinned)
pecorino pugliese, grated
Fry the onions in plenty of olive oil for a few minutes. Add the cuttlefish and fry on all sides.
Add the tomatoes and cook over a low heat for around 3/4 hour.
When the cuttlefish are tender, remove from the sauce and keep warm.
Season the sauce with salt and pepper. It probably wont need much salt as the cuttlefish can be quite salty.
Dress the cooked pasta with the sauce. Serve sprinkled with the pecorino and parsley. Top each portion with one of the cuttlefish.
Note: If the cuttlefish are quite large, you may prefer to serve them as the second course.
Cuttlefish, Fish & seafood, Linguine, One pot meal, Onion, Parsley, Pasta, Pecorino pugliese, Primo - first course, Recipe, Secondo - second course, Tomatoes
cooking, cuttlefish, first course, food, italian, Linguine, primo, ragu, Recipe, seppia
Mar · 23
This would go just as well with squid. Be careful when removing the cuttlefish ‘bone’ as it’s important to leave the body sack whole. Don’t worry about skinning them as the skin will burn off on the grill. Serves 4
8 medium cuttlefish
150 grams pecorino Romano — grated
150 grams bread crumbs
1 medium egg
2 cloves garlic — finely chopped
1 sprig parsley — finely chopped
1 tablespoon capers — finely chopped
4 fillets anchovies — finely chopped
salt and pepper
Clean the cuttlefish, keeping the body whole. Finely chop the tentacles.
Mix together in a bowl, the tentacles, bread crumbs,egg, garlic, parsley,
capers, anchovies, pepper and a good slug of olive oil. Carefully stuff the bodies with the mixture.
Brush with olive oil, season with salt and grill for about 20 minutes
Cuttlefish, Fish & seafood, Recipe, Secondo - second course, Squid
cooking, cuttlefish, Food links, italian, Recipe, second course, Secondo, Stuffed cuttlefish
Dec · 15
I was reminded of this recipe by a recipe by Hugh Fearnley-Whittingstall in last Thursday’s International Guardian.
I used my own homemade chilli oil. To make it add some dried chillis to a bottle of olive oil and leave it for a couple of weeks. If you can’t wait for 2 weeks, use fresh chilli or chilli flakes.
If you want to know how to butterfly squid or cuttlefish, check out Hugh’s article
here. Or watch this video
grilled cuttlefish ingredients
2 medium cuttlefish (or squid) — cleaned and butterflied
1 large clove garlic — finely chopped
salt and pepper
Chop off the tentacles and butterfly the cuttlefish
Divide each set of tentacles into 2
Season the cuttlefish with the garlic, salt and pepper and a good slug of chilli oil
Heat a grill pan to the hottest temperature you can manage
Grill cut side up for about 2 minutes
Turn and grill for a further 2 minutes
Turn once more and grill for a final minute
Serve with a salad on the side
Grilled cuttlefish finished dish
Chilli, Cuttlefish, Fish & seafood, Recipe, Secondo - second course, Squid
bbq, chilli, cooking, cuttlefish, Food links, grill, Grilled cuttlefish, italian, Recipe, second course, Secondo
Nov · 17