Cuttlefish at the Guazzetto

For lovers of the slipper today I propose my recipe of the cuttlefish in guazzetto.

Ingredients for 4 people:

• Clean cuttlefish 1Kg
• Oil evo 15mL
• Garlic 1 clove
• Fresh parsley 1 tuft 
• Fresh basil 2 leaves
• Tomato pulp 400g
• White wine 100mL
• Chilli (optional)
• Salt and pepper qb

Procedure:

 

We start by washing the squids thoroughly, making sure they're beak-free. After this operation, in a pan, we put 15mL of evo oil, 1 clove of poached garlic crushed and the basil leaves, add the small cuttlefish well drained from the water and blend with 100mL of white wine over medium heat.

When the wine has lost its alcohol content, after about a couple of minutes, we can add 400g of tomato pulp, a pinch of salt and pepper and let it cook over low heat for 20-25 minutes with the lid on, stirring occasionally with a wooden ladle.

When cooked, we plate and garnish with finely chopped fresh parsley and perhaps a drizzle of raw evo oil.

Tips:

We can accompany the dish with some toasted bread croutons in the oven and rubbed with a clove of garlic.