love it, absolutely love it
Left's Special SEPPIE COL NERO (Air Dried Cuttlefish in their
ink)
Carefully clean a kilo of cuttlefish, removing the beak, the bone,
the outer skin and the bag of ink which you will put aside.
Air dry the cuttlefish for 2-3 hours . If the
cuttlefish are smalì, leave them whole otherwise cut them into
rather large strips. Sautée 2 cloves of garlic and a bayleaf in
olive oil until golden. Add the cuttlefish letting them brown
slightly. Add a little white wine then let it reduce completely. At
this point add 2 spoonfuls of tomato sauce and the little ink bags
(previously diluted in a spoonful of oil and broth). Add salt and
pepper, cover and let simmer for about 45 minutes, checking
periodically to make sure it doesn't get too
dry.
Serve with hot soft polenta, and sprinkle with parsley.
