Cooking Foods Italian Recipes: Cuttlefish & Potatoes

 

 

 

 

Cooking Foods Italian Recipes: Cuttlefish & Potatoes

 

 

 

Ingredients:

Cuttlefish

Potatoes

Onion

Carrot

Garlic

Sage

White wine

Marine salt

Extra virgin olive oil

Butter

Balsamic vinegar
Seppia patate (43)

A simple way to get an easy and tasty dish quick to prepare.

 

 

 

 

 

 

 Cooking Foods Italian Recipes: Cuttlefish & Potatoes

 

 

Seppia patate (1)

We have more or less the same weight of cuttlefish and potatoes.

 

 

 

 

 

 
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Cut in small pieces the cuttlefish head.

 

 

 

 

 
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Also the legs are cut small.

 

 

 

 

 

 
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If you add internal organs (such as testicle, milk or eggs) cut them small, too.

 

 

 

 

 

 
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We are going to fry the internal organs along with onion, carrot, few leaves of sage and garlic.

If you want to use the hard part of the head where is the bone connecting the head and the legs you have to chop it small before to fry.

 

 

 

 

 

 

 

 Cooking Foods Italian Recipes: Cuttlefish & Potatoes

 

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We drop half extra virgin olive oil and half butter in the pot.

 

 

 

 

 

 

 
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As first we drop two spoons of chopped carrot and onion.

 

 

 

 

 

 

 

 
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As they fade we add the garlic.

 

 

 

 

 

 

 
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The garlic is chopped small, too.

 

 

 

 

 

 

 
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We fry until the soffritto takes color.

 

 

 

 

 

 

 

 
Seppia patate (11)Chop the sage small.

 

 

 

 

 

 

 

 
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Add the sage to the soffritto.

 

 

 

 

 

 

 

 
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add the internal organs and the hard part of the head.

 

 

 

 

 

 

 

 

 

  Cooking Foods Italian Recipes: Cuttlefish & Potatoes

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After this we start frying the legs first.

If you have to cook big quantity of cuttlefish, let say four pounds (two kilos) you must add small quantities per time you have to be careful to the following:

The cuttlefish will loose water, this water will became steam soon leaving the soffritto still dry; adding small quantities per time you avoid to  make the soffritto too watered: it is important to keep the soffritto dry enough to broil the cuttlefish; otherwise in a humid soffritto the cuttlefish will boil and the result will be different.

 

 

 

 

 

 
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Wait until they take color, be careful to not burn the soffritto.

 

 

 

 

 

 

 
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Add the head now.

 

 

 

 

 

 

 

 
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Stir well while the head is taking color, decreasing its volume.

 

 

 

 

 

 

 
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As soon the cuttlefish looks cooked reducing the volume and its water steamed off you will add more cuttlefish.

 

 

 

 

 

 

 

 
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Add the remaining cuttlefish to broil.

 

 

 

 

 

 

 

 

 

 

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Add a pinch of marine salt.

 

 

 

 

 

 

 
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Do not exceed with the salt, you will have time to check and add salt until the end.

 

 

 

 

 

 

 

 
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Few drops of balsamic vinegar will give a magic touch to your dish.

 

 

 

 

 

 

 

 
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Two spoons of tomato juice are needed.

 

 

 

 

 

 

 

 
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Stir well.

 

 

 

 

 

 

 

 

 

 Cooking Foods Italian Recipes: Cuttlefish & Potatoes

Seppia patate (27)

 

Cut the potatoes in small cubes.

 

 

 

 

 

 

 

 
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Drop the potatoes in the pot.

 

 

 

 

 

 

 
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Stir well mixing with the cuttlefish and the sauce.

 

 

 

 

 

 

 
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Let the potatoes cook releasing their water.

 

 

 

 

 

 

 

 

 

 

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One glass of white wine will make this dish tastier, if you do not want alcohol you could use one glass of broth instead (make the broth with the cuttlefish skin).

 

 

 

 

 

 

 

 

 

 

 

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Stir well.

 

 

 

 

 

 

 
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Cover and cook for 30 minutes stirring every 5-8 minutes covering again.

 

 

 

 

 

 

 

 
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Just likes I do.

 

 

 
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Check for the salt.

 

 

 

 

 

 

 
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The dish will be ready as you easily insert a fork in the potato: this means they are cooked.

 

 

 

 

 

 

 

 
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Buon Appetito !

 

 

 

 

 

 

 

 

 

 

 

Cooking Foods Italian Recipes: Cuttlefish & Potatoes

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