Cuttlefish Veneziana

1. 1

   Cut the bodies of the cuttlefish into strips about 1/4 inch wide

2. 2

   In a large pan saute the onions with the garlic in the olive oil.

3. 3

   Leave the garlic cloves whole so that you can remove them later.

4. 4

   Cook the cuttlefish at a high heat for a few minutes or until the liquid around them has all but evaporated.

5. 5

   Add the white wine and continue cooking at a high heat for another 5 minutes.

6. 6

   Add the tomato sauce and salt to taste.

7. 7

   Lower the heat and let them simmer for 20 to 30 minutes or until done.

8. 8

   If they get too dry you can add a little bit of fish broth.

9. 9

   When done remove the garlic and serve hot with polenta.

* Per serving · 4 servings · Values may vary.

No additional tips available.