Cuttlefish with Wild Fennel

Ingredients

  • 1 kg cuttlefish, cleaned
  • 1 large bunch of wild fennel
  • 3 spring onions
  • 1 large onion
  • 1 garlic clove
  • 1 medium tomato
  • 100 ml dry white wine
  • ½ lemon
  • Salt and freshly ground black pepper
  • Extra virgin olive oil

Method

  1. Clean the cuttlefish, unless your fishmonger has already done so. For a cleaner appearance, you may also remove the skin. Cut the bodies in half and then into finger-width strips. Halve the tentacles and leave everything to drain well in a colander.
  2. Finely chop the onion and garlic. Roughly chop the wild fennel and finely slice the spring onions, keeping the white and green parts separate. Grate the tomato and set it aside.
  3. Heat 5–6 tablespoons of extra virgin olive oil in a wide saucepan over medium-high heat. Add the cuttlefish and sauté for a few minutes. Transfer it to a plate, then sauté the onion and garlic in the same pan. After about 2 minutes, add the wild fennel.
  4. Cook the fennel for another 2–3 minutes, then add the white parts of the spring onions. Return the cuttlefish to the pan and deglaze with the white wine.
  5. Once the alcohol has evaporated, season with salt and pepper, stir in the grated tomato, cover the pan, and cook without adding any additional liquid.
  6. Simmer over low heat for about 30–40 minutes, or until the cuttlefish is tender. Shortly before the dish is ready, add the green parts of the spring onions and continue cooking for a few more minutes. If necessary, add a small amount of water during cooking, but only if the sauce becomes too dry.
  7. Once the cuttlefish is perfectly tender, add the zest of one-quarter of a lemon and one teaspoon of fresh lemon juice. The lemon should enhance the flavours without overpowering them, so use it sparingly to preserve the delicate balance of the dish.

Cuttlefish with Wild Fennel

Ingredients

  • 1 kg cuttlefish, cleaned
  • 1 large bunch of wild fennel
  • 3 spring onions
  • 1 large onion
  • 1 garlic clove
  • 1 medium tomato
  • 100 ml dry white wine
  • ½ lemon
  • Salt and freshly ground black pepper
  • Extra virgin olive oil

Method

  1. Clean the cuttlefish, unless your fishmonger has already done so. For a cleaner appearance, you may also remove the skin. Cut the bodies in half and then into finger-width strips. Halve the tentacles and leave everything to drain well in a colander.
  2. Finely chop the onion and garlic. Roughly chop the wild fennel and finely slice the spring onions, keeping the white and green parts separate. Grate the tomato and set it aside.
  3. Heat 5–6 tablespoons of extra virgin olive oil in a wide saucepan over medium-high heat. Add the cuttlefish and sauté for a few minutes. Transfer it to a plate, then sauté the onion and garlic in the same pan. After about 2 minutes, add the wild fennel.
  4. Cook the fennel for another 2–3 minutes, then add the white parts of the spring onions. Return the cuttlefish to the pan and deglaze with the white wine.
  5. Once the alcohol has evaporated, season with salt and pepper, stir in the grated tomato, cover the pan, and cook without adding any additional liquid.
  6. Simmer over low heat for about 30–40 minutes, or until the cuttlefish is tender. Shortly before the dish is ready, add the green parts of the spring onions and continue cooking for a few more minutes. If necessary, add a small amount of water during cooking, but only if the sauce becomes too dry.
  7. Once the cuttlefish is perfectly tender, add the zest of one-quarter of a lemon and one teaspoon of fresh lemon juice. The lemon should enhance the flavours without overpowering them, so use it sparingly to preserve the delicate balance of the dish.

All recipes are from blamegastronomy.com