Authentic Italian Caprese Salad Recipe

Introduction

Welcome to Love With Recipes, where culinary passion meets the art of authentic cooking. Today, we present a classic Italian delicacy that encapsulates the bold flavors of the Mediterranean: Cuttlefish in Ink, also known as Seppie in Nero. This dish is a celebration of the ocean’s bounty, combining tender cuts of fresh cuttlefish with the rich, inky depth of nero di seppia—cuttlefish ink—creating a visually striking and gastronomically complex main course. Originating from Italy’s coastal regions, particularly Venice and Liguria, this recipe embodies the essence of coastal cuisine, showcasing the harmonious blend of seafood, aromatic herbs, and the savory umami of ink.

Preparing this dish is a rewarding process that involves layering flavors through careful cooking techniques, infusing the oil with garlic, and balancing the richness of ink with the acidity of white wine and the sweetness of tomato passata. The result is a luxurious, deeply flavorful sauce that coats tender pieces of cuttlefish beautifully. Perfect for seafood lovers and those seeking a sophisticated yet comforting dish, Cuttlefish in Ink pairs wonderfully with crusty bread, light vegetables, or even a simple bed of pasta.

Time

Preparation Time: approximately 15 minutes

Cooking Time: approximately 30 minutes

Total Time: approximately 45 minutes

Note: The actual time may vary depending on the freshness of your seafood and your familiarity with the cooking process.

Needed Equipment

• Large skillet or deep frying pan with lid
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Sharp knife for cleaning and preparing cuttlefish
• Cutting board
• Small bowl for infusing oil and holding garlic cloves
• Serving platter or deep dish for presentation
• Optional: Tongs for handling seafood
• Stove or cooking range
• Timer or clock to monitor simmering

Tags

• Seafood
• Italian cuisine
• Main course
• Elegant
• Rich flavor
• Inky
• Ocean-inspired
• Traditional

Serving Size

This recipe yields approximately 4 generous servings, suitable for a hearty main course. Each serving includes a substantial portion of tender cuttlefish smothered in a rich, ink-infused sauce, complemented by crusty bread or a side of your choice. Adjust portion sizes accordingly if serving as part of a multi-course meal or with additional sides.

Difficulty Level

This dish is classified as intermediate, requiring some familiarity with seafood preparation and a gentle touch to avoid overcooking the delicate cuttlefish. However, with patience and careful attention to detail, it can be mastered by home cooks seeking to elevate their culinary skills.

Allergen Information

Dietary Preference

This recipe is suitable for pescatarian diets. It is not vegetarian or vegan due to the use of seafood and animal-derived ingredients. For gluten-free adaptations, ensure the passata is gluten-free and serve with gluten-free bread or sides.

Course

Main Course

Cuisine

Italian / Mediterranean

Ingredients

Ingredient List in Detail

Instructions

1. Prepare the Olive Oil Infusion

Begin by heating a large skillet or deep frying pan over medium heat. Once the pan is warm, pour in the extra virgin olive oil, ensuring it covers the base evenly. To infuse the oil with garlic flavor, add the two whole garlic cloves, peeled but left whole to prevent over-browning. Allow the garlic to soften gently, which typically takes about 2-3 minutes. During this process, the oil absorbs the aroma and flavor of garlic, creating a savory base that will enhance the entire dish.

Stir occasionally to ensure even heating. Be attentive to prevent the garlic from burning, as this can impart a bitter taste. The goal is to infuse the oil with a delicate garlic aroma without cooking it to the point of browning or crisping. Once the garlic has softened and released its fragrance, remove the cloves from the pan using tongs or a slotted spoon, leaving the infused oil behind.

2. Cook the Cuttlefish

Next, add the cleaned, fresh cuttlefish to the skillet. If you haven’t already cleaned the seafood, it involves removing the internal organs, ink sac, and cartilage, then rinsing thoroughly under cold water. For this recipe, the cuttlefish should be cut into manageable pieces—rings or strips—about 1 to 2 inches in size for optimal texture and presentation.

Gently stir the cuttlefish in the garlic-infused oil, allowing it to sear lightly. Cook for approximately 3-4 minutes, stirring occasionally to ensure even contact with the hot oil. The cuttlefish will turn opaque and firm up as it cooks, a sign that it is progressing towards tenderness. Be cautious not to overcook at this stage to prevent the seafood from becoming rubbery. The goal is to develop a slight sear and flavor while maintaining a tender texture.

3. Deglaze with White Wine

Pour the half cup of white wine into the skillet, carefully scraping the bottom to loosen any flavorful browned bits stuck to the pan. This process, known as deglazing, helps incorporate those rich flavors into your sauce. Allow the wine to simmer gently, reducing by about half—approximately 5-6 minutes—until it evaporates and the alcohol cooks off. This step intensifies the flavor and tenderizes the cuttlefish further, contributing to a more complex taste profile.

4. Incorporate Tomato Passata

Add about two generous tablespoons of tomato passata to the skillet, stirring well to combine. The passata introduces a subtle sweetness and acidity, balancing the savory richness of the seafood and ink. Let the mixture simmer on low heat for 3-4 minutes, allowing the flavors to meld and the sauce to thicken slightly. This step helps to create a cohesive base for the ink and seafood, ensuring a harmonious flavor profile.

5. Add the Cuttlefish Ink (Nero di Seppia)

Stir in the 4 grams of cuttlefish ink, which should be evenly dispersed throughout the sauce. The ink not only imparts a striking dark color but also deepens the umami flavor, adding a luxurious dimension to the dish. To incorporate the ink smoothly, you can dissolve it in a small amount of warm water before adding it to the sauce, ensuring it integrates evenly. Mix thoroughly to coat all ingredients with the ink, creating that signature dark, glossy appearance.

6. Season and Simmer

Season with salt and freshly ground black pepper according to your taste. Remember that the ink and seafood already contribute saltiness, so adjust carefully. Cover the skillet with a lid and let the mixture simmer gently for 10–15 minutes. During this time, the sauce will thicken further, and the cuttlefish will become tender. Stir occasionally to prevent sticking and ensure the ink is evenly distributed, coating the seafood beautifully.

7. Final Touch and Garnish

Once the cuttlefish is tender and the sauce has reached the desired consistency, remove the skillet from heat. Chop the fresh parsley finely and sprinkle generously over the dish, adding a burst of color and freshness that contrasts beautifully with the dark ink sauce. Serve immediately, accompanied by crusty bread or your preferred side.

Preparation Tips

• Choosing and cleaning cuttlefish: Opt for fresh, firm, and shiny cuttlefish. Cleaning involves removing the internal organs, ink sac, cartilage, and skin. Rinse thoroughly and cut into uniform pieces to ensure even cooking.
• Handling ink: Use gloves if possible to prevent staining your hands. Dissolving the ink in warm water before adding to the sauce ensures smooth incorporation and prevents clumping.
• Infusing the oil: Do not rush the garlic infusion; gentle heat preserves the delicate flavors and avoids bitterness.
• Cooking seafood: Avoid overcooking the cuttlefish, as it can become rubbery. Remove from heat as soon as it turns opaque and tender.
• Flavor balancing: Adjust salt and pepper gradually, tasting as you go to achieve a balanced flavor profile.

Nutritional Information

Tips and Tricks

• Use high-quality seafood: The flavor of fresh, high-quality cuttlefish makes an enormous difference in the final dish.
• Control ink quantity: Too much ink can overpower the dish, so measure carefully and taste before adding more.
• Enhance with aromatics: Adding a splash of lemon juice or a pinch of chili flakes can elevate the dish’s brightness and spice.
• Resting time: Let the dish rest for a few minutes after cooking to allow flavors to meld fully before serving.

Add-ons and Variations

• Spicy Version: Incorporate red chili flakes or a dash of hot sauce for a spicy kick.
• Herb Variations: Substitute or add basil, thyme, or oregano for different aromatic profiles.
• Creamy Touch: Swirl in a spoonful of mascarpone or cream at the end for a richer texture.
• Pasta Pairing: Toss cooked linguine or spaghetti directly into the sauce for a complete seafood pasta dish.

Side Dishes

• Crusty Italian bread or baguette for soaking up the sauce
• Simple green salad with lemon vinaigrette
• Steamed seasonal vegetables such as asparagus or green beans
• Light saffron risotto as a complementary side

Improvements and Customizations

• Using homemade passata: For an even more flavorful sauce, prepare your own passata by blending ripe tomatoes and straining the pulp.
• Infused oils: Experiment with adding herbs like rosemary or thyme during oil infusion for nuanced flavors.
• Cooking method: For a smoky flavor, finish the dish on a grill or add a dash of smoked paprika.

Save and Store

If you have leftovers, store the dish in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm on the stove over low heat, stirring occasionally. Note that the cuttlefish may become slightly firmer upon reheating, so consume promptly for optimal texture.

FAQ

Can I substitute dried ink for fresh?

Yes, dried or preserved ink can be used. Ensure you hydrate and dissolve it thoroughly before adding to the sauce to avoid clumping and achieve even coloring.

Is this dish suitable for vegetarians?

No, as it contains seafood. To make a vegetarian version, substitute the seafood with hearty vegetables like eggplant or mushrooms and omit the ink.

Can I freeze this dish?

It is best consumed fresh, but you can freeze leftovers in a sealed container for up to one month. The texture of cuttlefish may change slightly after freezing.

What wine pairs well with this dish?

A dry white wine such as Pinot Grigio, Vermentino, or Sauvignon Blanc complements the flavors beautifully.

Conclusion

Mastering Cuttlefish in Ink elevates your culinary repertoire, offering a taste of authentic Italian coastal cuisine that impresses with its depth of flavor and striking presentation. Love With Recipes encourages you to approach this recipe with patience and attention to detail, ensuring each step is executed thoughtfully. The result is a luxurious seafood dish that captures the essence of the sea, enhanced by aromatic herbs, the richness of ink, and the vibrant brightness of fresh ingredients. Whether served as a centerpiece for a special dinner or a weekend culinary adventure, this dish promises an unforgettable dining experience that celebrates the flavors of the Mediterranean.

References

• Great Italian Chefs – Seppie in Nero
• Eataly – Seafood Recipes with Ink