Cuttlefish Sanvitese style

Seppie alla Sanvitese

Cuttlefish marinated and cooked slowly with white wine, chili pepper, parsley and lemon.

4 servings

Easy

Puglia

EasyPuglia

The cuttlefish alla Sanvitese is a second course of fish with a strong character and a fresh aromatic profile, suitable for a lunch or dinner in which simple cooking is enhanced. The soft consistency of the cuttlefish It is accompanied by a scented base, enriched by chili pepper and garlic, while the dry white wine contributes balance and depth. Lemon juice, added at the end, lightens the oily texture and defines the flavor with a citrus note. The marinade prepares the mollusk for cooking and concentrates the flavors in the seasoning; the low heat then allows for gradual cooking, keeping the sauce moist and flavorful. This recipe belongs to the gastronomic tradition of Puglia, as indicated for this preparation.

Instructions

Voice reading

7 steps · natural Italian voice

Prepare the marinade

120 min

Combine the ingredients in a bowl cuttlefish already clean, the chili pepper spicy and chopped parsley. Cover completely with the marinade oil, making sure that the seasoning coats every cuttlefishLet it rest for a couple of hours: this step allows the aromas to distribute and the oil to evenly flavor the mollusk.

Filter the oil

Filter the marinade oil and measure 1 dl. Remove any larger residues. chili pepper and parsley, keeping the flavored oil for cooking. The liquid should appear clear and fragrant, without particles that could burn during the transfer. skillet.

Heat the seasoning

Pour the filtered oil into a large skillet and heat it up over medium heat. Join the clove of garlic and wait for it to release its aroma without letting it darken. The dressing is ready when the garlic aroma becomes evident and the oil is hot, but not smoking.

Add the cuttlefish

Join the cuttlefish in the skillet with the flavored oil. Let them cook briefly, turning them gently to distribute the seasoning. Keep the heat under control: the bottom should remain hot and slightly sizzling, without browning too much, which could dry out the surface.

Deglaze with wine

Pour the dry white wine over the cuttlefish and let it evaporate to eliminate the alcohol component. When the pungent aroma of the wine fades and the liquid in the bottom decreases, switch to a gentle simmer. The wine must blend with the seasoning without covering the marine aroma of the cuttlefish.

Cook gently

Lower the heat and cook them cuttlefish Slowly, allowing the sauce to simmer steadily. Continue until the sauce is well-flavored and tender, avoiding a violent boil. Check the sauce as it cooks: it should remain moist and fragrant, without drying out completely.

Complete and serve

Turn off the heat and serve them cuttlefish Serve piping hot. Finish with chopped parsley and season with lemon juice, distributing it evenly. Season with salt and pepper as needed: the result should combine the saltiness of the seasoning with the warmth of the chili pepper and the citrus freshness of lemon.

Chef's Tips

The editorial staff recommends cooking the cuttlefish over low heat, so the liquid gradually evaporates and the meat remains soft without drying out.

Ingredients

Ingredients for 4 people
(28.22 oz) 800 g of cuttlefish already cleaned 1 chili pepper spicy oil, chopped parsley
salt and pepper
1 dl of marinade oil
1 clove of garlic
1 dl of dry white wine
(2 tbsp) 2 tablespoons chopped parsley juice of a lemon