POLENTA WITH CUTTLEFISH

February 13, 2019
in Recipe
5094

POLENTA WITH CUTTLEFISH

INGREDIENTS
quantity for four people

– 1 kg of prepared yellow polenta
– 2 tablespoons extra virgin olive oil
– 2 cloves of garlic
– 3 salted anchovies
– 800 g of small cuttlefish
– half a glass of dry white wine
– 3 ripe tomatoes
– salt
– pepper

PREPARATION

In a sauté brown with the oil the garlic cloves; remove them as soon as they start to turn golden and add the anchovies, cleaned, boned and desalted, crushing them with a fork until they dissolve.

Then add the cuttlefish clean and private internal cartilage; wet them with the wine and raise the heat for a few minutes so it can evaporate.

Lower the heat again, add the chopped tomatoes and filleted their filtered juice.
Season with a dash of salt and freshly ground pepper freshly ground and cook for about 45 minutes.

Prepare the polenta , cut into slices and arrange on a serving platter.

Cover the slices with the cuttlefish and bring them to the table piping hot.

Share