Cuttlefish in Datterini sauce with Polenta
- 3 days ago
- 2 min read
Updated: 2 days ago
Cuttlefish in Datterini sauce with Polenta
A wonderful Mediterranean healthy dish with soup in Datterini Italian tomato sauce that gives a better and specific taste of the Mediterranean. If you like it spicy, you can add crushed ground pepper. The preparation is very quick and simple. Follow recipe.
Ingredients: simple, total time: 50 min, 2-3 serving
700 g cuttlefish/ chopped in pieces
Olive oil EVO to taste
1 onion/ finely chopped
300 g Datterini tomatoes/ cut in half
4 cloves of garlic/ minced
100 ml white wine
2 Tbsp tomato concentrate+100 ml water
water as needed
1 tsp dry basil
2 pieces dry tomatoes/ finely chopped
1 tsp red ground pepper
1/2 tsp oregano
salt and black pepper
1 Tbsp fresh parsley/ finely chopped
1/2 lemon peel/ grated-optional
For Polenta, look here recipe.
To get this form of polenta, pour a little water into a plate and throw it out, then pour the polenta into the plate and wait for it to cool down well, then transfer it to a shallow plate.
Preparation:
Prepare all the ingredients as described above.
Fry the onion on moderate heat in a little olive oil until it becomes transparent.
Add chopped dry tomatoes and cuttlefish cut into pieces, fry for about 5–6 minutes, cover the pan and stir occasionally. The cuttlefish has to release its fluid.
Pour the wine over the ingredients, wait for the alcohol to evaporate for about 3–5 minutes.
Add the chopped Datterini tomatoes cut in half, and, stir.
Add spices, salt and pepper, mix well. Cook until soft and add a little water at a time.
When the tomatoes have softened, add minced garlic, tomato concentrate mixed with little water, basil and oregano, stir well.
Add ground red pepper (if you like it spicy, you can add 1/2 teaspoon) cook for the next 20–25 minutes with adding little water gradually.
When the sauce is made and the cuttlefish has softened (check with a fork), sprinkle with chopped parsley and turn off the heat.
If you want, you can add grated lemon peel.
Buon appetito!
NOTE:
For the boiled potatoes, boil them for about 22 minutes in 6 salted water, strain them well, sprinkle with a little salt and chopped parsley. Serve in plates and pour the sauce and cuttlefish over it.
if you don't have tomato concentrate, you can also use 200 ml of tomato paste.
Keep the rest of the food in the refrigerator for up to 2 days.
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