Cuttlefish in Datterini sauce with Polenta

Updated: Jul 19

Delicious Cuttlefish in Datterini Sauce with Polenta

This dish features a delightful combination of cuttlefish, a delicacy that is often celebrated in Mediterranean cuisine, and a rich, flavorful Datterini tomato sauce. Datterini tomatoes, known for their sweet and tangy profile, are a variety of small, elongated tomatoes that are particularly prized for their intense flavor and juiciness. When simmered, these tomatoes create a vibrant sauce that not only enhances the natural taste of the cuttlefish but also embodies the essence of Mediterranean cooking.

Preparation and Ingredients

The preparation of this healthy Mediterranean dish is both quick and straightforward, making it an ideal choice for busy weeknights or casual gatherings.
The cuttlefish, which is low in calories and high in protein, is often considered a healthier alternative to other seafood options. To begin, the cuttlefish is cleaned and cut into manageable pieces, allowing for even cooking and maximum flavor absorption from the sauce.The Datterini sauce is prepared by sautéing garlic and onions in a splash of olive oil until they become fragrant and golden.

The Datterini tomatoes are then added to the pan, along with a sprinkle of salt and pepper, allowing the mixture to simmer until it thickens and the flavors meld beautifully. For those who enjoy a bit of heat in their dishes, adding crushed ground pepper or even a pinch of red pepper flakes can elevate the dish, offering a delightful contrast to the sweetness of the tomatoes.As the sauce simmers, polenta can be prepared alongside. This creamy cornmeal dish serves as a perfect base, providing a comforting and hearty element that complements the tender cuttlefish and the robust sauce. Polenta can be cooked to a soft, creamy consistency or allowed to set and sliced for a firmer texture, depending on personal preference.

Once everything is ready, the cuttlefish is gently folded into the Datterini sauce, allowing it to absorb the flavors before being served over a generous helping of polenta. The presentation is as appealing as the taste, with the bright red of the sauce contrasting beautifully against the creamy polenta and the tender cuttlefish pieces.

Conclusion

This dish not only tantalizes the taste buds but also brings a touch of Mediterranean charm to your dining table.In summary, this cuttlefish in Datterini sauce with polenta is more than just a meal; it is an experience that captures the heart of Mediterranean cuisine. With its fresh ingredients and simple preparation method, it is a dish that anyone can master, making it a wonderful addition to your culinary repertoire. Follow the recipe to enjoy this healthy and delicious Mediterranean delight!

Ingredients: simple, total time: 50 min, 2-3 serving

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.
Serve with polenta, rice or boiled potatoes.

Buon appetito!

"May your kitchen always be filled with wonderful aromas, your table with good food and your heart with the joy of sharing" ☕❤️🌹

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.