Stewed Cuttlefish (Moscardini in Umido) Recipe
Category: Main Course
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cuttlefish (Moscardini) | 2 kg |
| Peeled Tomatoes | 1 kg |
| Water | 150 g |
| White Wine | 50 g |
| Dried Chili Peppers | 5 |
| Garlic | 1 clove |
| Fresh Basil | 6 leaves |
| Extra Virgin Olive Oil | To taste |
| Salt | To taste |
Instructions:
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Prepare the ingredients: Begin by ensuring that your cuttlefish (moscardini) are cleaned thoroughly. Set them aside and make sure you have a large enough saucepan or casserole dish to accommodate all the ingredients.
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Sautรฉ the garlic and olive oil: Pour a generous amount of extra virgin olive oil into the casserole. Add the whole, unpeeled garlic clove into the oil and let it infuse the oil over low heat for about 1-2 minutes, ensuring the garlic doesnโt burn but releases its aromatic flavor.
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Sear the cuttlefish: Once the garlic has flavored the oil, add the cleaned cuttlefish to the pan. Increase the heat to medium-high and let the cuttlefish sear for around 5 minutes, stirring occasionally with tongs to ensure all sides are evenly cooked.
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Deglaze with white wine: Once the cuttlefish has lightly browned, pour in the white wine and allow it to evaporate for about 2 minutes. This step will help deglaze the pan and combine the flavors that have developed so far.
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Add the tomatoes and water: Next, add the peeled tomatoes into the pot. Take the 150 g of water and pour it into the can with the leftover tomato juices, swirling it to collect any remaining pulp. Add this mixture into the casserole with the tomatoes.
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Season and simmer: Add a pinch of salt to taste and sprinkle in the dried chili peppers for a hint of spice. Stir to combine everything evenly. Cover the pot with a lid and reduce the heat to low. Allow the stew to simmer gently for 40-45 minutes, or until the cuttlefish is tender and the sauce has thickened slightly.
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Finish with basil: Once the dish has finished cooking, tear the fresh basil leaves and scatter them over the top of the stew. This adds a burst of freshness and color just before serving.
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Serve: Once everything is well-cooked and aromatic, your stewed cuttlefish (moscardini in umido) is ready to be served. Pair it with some fresh crusty bread or a side of pasta for a truly satisfying meal.
Enjoy this delightful dish that’s full of Mediterranean flavors! The combination of tender cuttlefish, rich tomato sauce, and the subtle heat from the chili peppers creates a perfectly balanced dish that is sure to impress.
