Cooking Foods Italian Recipes – Basic Sauce Of Cuttlefish

Cooking Foods Italian Recipes – Basic Sauce Of Cuttlefish

More details are in my culinary books published by Amazon.com

 

 

 

 

This is a base for any fish soups, risotto and pasta sauce; you can refrigerate and use when needed.

 

 

Start frying chopped onion in extra virgin olive oil, you could add garlic, carrot, scallion or celery if you like.

Sugo Base Seppia (3)

 

 

 

 

 

 

 

 

As the soffritto takes color drop the cuttlefish, already cutted in pieces.Sugo Base Seppia (5)

 

 

 

 

 

 

 

 

Sugo Base Seppia (1)Before, you have already prepared a broth using the cuttlefish skin.

 

 

 

 

 

 

 

 

Sugo Base Seppia (6)Stir well the cuttlefish.

 

 

 

 

 

 

 

 

Sugo Base Seppia (10)Cooking they will loose their water.

 

 

 

 

 

 

 

 

Sugo Base Seppia (11)

Drop two-three pinches of marine salt.

 

 

 

 

 

 

 

 

 

Sugo Base Seppia (9)Get fresh parsley.

 

 

 

 

 

 

 

 

 

 

Sugo Base Seppia (12)Chop it and drop in the pot.

 

 

 

 

 

 

 

 

Sugo Base Seppia (13)Stir well.

 

 

 

 

 

 

 

 

Sugo Base Seppia (14)Add one spoon of tomato puree (concentrate), you could use tomato sauce or juice instead.

 

 

 

 

 

 

 

 

Sugo Base Seppia (15)Stir well.

 

 

 

 

 

 

 

 

Start adding the previously prepared broth, add at least half liter for each kilo of fresh cuttlefish you put in the sauce.

Sugo Base Seppia (25)

 

 

 

 

 

 

 

 

Sugo Base Seppia (27)

On a slow fire you can reduce the sauce as you like.

 

 

 

 

 

 

 

 

Sugo Base Seppia (30)Check for the salinity and the consistence you need.

 

 

 

 

 

 

 

 

Sugo Base Seppia (32)

When you are satified stop the cooking.

 

 

 

 

 

 

 

Sugo Base Seppia (33)

Keep covered and let cool  it down, later on you can keep in the fridge for few days.

 

 

 

 

 

 

 

 

Sugo Base Seppia (34)

Let’s use some for the pasta!

 

 

 

 

 

 

Warm some sauce in a fry pan.Sugo Base Seppia (39)

 

 

 

 

 

 

 

 

Add half glass of white wine. Sugo Base Seppia (38)

 

 

 

 

 

 

 

 

Drop the pasta, already cooked al dente, in the sauce. Sugo Base Seppia (41)

 

 

 

 

 

 

 

 

Sugo Base Seppia (43)

Still on top of the fire stir well two minutes then serve.

 

 

 

 

 

 

 

 

Cooking Foods Italian Recipes – Basic Sauce Of Cuttlefish

More details are in my culinary books published by Amazon.com

 

 

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2 Responses to “Cooking Foods Italian Recipes – Basic Sauce Of Cuttlefish”

  1. Longino says:

    non ho capito una cosa…il brodo con la pelle della seppia?? E come si fa???pe ril resto sembra mooolto buona:)

  2. si ci metti la pelle ed anche le parti bianche e sode delle interiora, bastano quetste per dare sapore, altrimenti puoi aggiungere ortaggi oppure usare brood di pesce o vegetale, ciao, M.
    Just to quick clarify: the broth I use is made with the skin gotten from the cuttlefish, usually I also add the internal organs which are white in color and consistent to touch, be careful to wash them well cleaning from any sand, the cuttlefish must be fresh. If you like you add veggies, another choice is to use fish-broth or vegetal broth, is up to you. A.D.K.

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