cuttlefish all'agro

cuttlefish all'agro

I took this recipe, tasty but delicate, from a flyer at the supermarket, several years ago.
A friend, who generally hates cuttlefish and squid, says that they are so delicious ...

It is also a fairly simple recipe, even if not short considering the marinating time of the cuttlefishes but, in the meantime, you can prepare the other ingredients and, if you want to accompany them freshly made polenta, you can already put it on the fire.

Ingredients, about two servings:

a)
Cuttlefish	g.	400
lemon juice	TS.	2
vinegar	TS.	1
salt and a little pepper		q.s.
b)
onion	pc.	1
garlic cloves	cloves	2
tomato	pc.	1
extra virgin olive oil	TS.	1
White wine	ml.	50
water	ml.	50
laurel	leaf	1
salt and pepper		q.s.
tomato concentrate	TS.	2
chopped fresh parsley	TS.	2

Preparation:

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Wash and cut the cuttlefish into pieces, marinate for about 30 'in a bowl with lemon juice, vinegar, salt and pepper

Chop garlic and onion, add to the pan with oil.

Cut the tomatoes into cubes, add to the pan and allow to evaporate about three minutes.

Add the cuttlefish with the marinade.

Add wine and water; a bay leaf.

Lower the heat and cook, covered, for 25 '.

Add the tomato paste, season with pepper and salt.
Sprinkle with parsley.

Serve preferably with slices of grilled white polenta.
or with the classic yellow polenta.

Buon appetito!

ADVICES AND NOTES:

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PDF only recipe text to print or save
For this dish the perfect accompaniment is white polenta, prepared the day before and then cut into slices and grilled.
But also a classic yellow polenta, prepared while cooking cuttlefish, is excellent!
A small variation that really like: add, in the last five minutes of cooking, medium shrimp, shelled and cleaned.
Although not listed among the light recipes, this dish, accompanied by a polenta made with half a dozen yellow flour per person, comes to little more than kcal 400!
And even as we are very low fat.
Related articles: Cuttlefish and couscous, grilled polenta