Cuttlefish in Ink with Tomato and Garlic

Cuttlefish in Ink (Seppie in Nero)
Category: Main Course
Servings: 4

Ingredients:

Instructions:

1. Prepare the Olive Oil Infusion
   Start by heating the olive oil in a large skillet over medium heat. Add the whole garlic cloves and let them soften, allowing the oil to absorb their aroma. This step will infuse the oil with the flavor of garlic, creating a savory base for the dish.

2. Cook the Cuttlefish
   Once the garlic has softened, remove the cloves from the pan. Add the fresh, cleaned cuttlefish to the skillet. Cook for a few minutes, stirring gently to ensure the cuttlefish is evenly seared.

3. Deglaze with Wine
   Pour in the white wine, allowing it to evaporate and reduce slightly. This will help intensify the flavor while also tenderizing the cuttlefish.

4. Add the Tomato Sauce
   Next, add about two generous tablespoons of tomato passata to the pan, stirring to combine with the cuttlefish and the infused oil. Let the mixture simmer on low heat for a few minutes.

5. Add the Cuttlefish Ink
   Stir in the black cuttlefish ink (nero di seppia), making sure it’s evenly distributed. This ingredient will give the dish its signature dark, rich color and deep flavor.

6. Season to Taste
   Season with salt and black pepper to taste, adjusting according to your preference.

7. Simmer and Serve
   Allow the cuttlefish to cook in the sauce for an additional 10–15 minutes, or until tender. Stir occasionally, ensuring the sauce is well mixed and the ink coats the cuttlefish beautifully. Before serving, garnish with fresh parsley for a burst of color and a hint of freshness.

Serving Suggestions:
Serve the Seppie in Nero with a side of crusty bread to soak up the flavorful sauce, or pair it with a light side of steamed vegetables or a fresh salad.

Enjoy this hearty, flavorful dish that embodies the essence of Mediterranean cooking, rich with the umami depth of cuttlefish ink and the vibrant brightness of fresh ingredients.