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.

 

 

 

 

 

 

 

 

As the soffritto takes color drop the cuttlefish, already cutted in pieces.

 

 

 

 

 

 

 

 

Before, you have already prepared a broth using the cuttlefish skin.

 

 

 

 

 

 

 

 

Stir well the cuttlefish.

 

 

 

 

 

 

 

 

Cooking they will loose their water.

 

 

 

 

 

 

 

 

Drop two-three pinches of marine salt.

 

 

 

 

 

 

 

 

 

Get fresh parsley.

 

 

 

 

 

 

 

 

 

 

Chop it and drop in the pot.

 

 

 

 

 

 

 

 

Stir well.

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

Stir well.

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

Check for the salinity and the consistence you need.

 

 

 

 

 

 

 

 

When you are satified stop the cooking.

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

Let’s use some for the pasta!

 

 

 

 

 

 

Warm some sauce in a fry pan.

 

 

 

 

 

 

 

 

Add half glass of white wine. 

 

 

 

 

 

 

 

 

Drop the pasta, already cooked al dente, in the sauce. 

 

 

 

 

 

 

 

 

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