Nero di Seppia

One of my favorite pasta dishes, when we dine out, happens to be Nero di Seppia, Black ink of the Cuttlefish. Yes, it is not a meal for those worried about their appearance as during the meal your entire mouth turns a very dark shade of black. But, for those daring and open to taste something incredible, this is a plate you must not pass up. I stopped by the fish market and picked up a couple cuttlefishes to try this delicacy at home.

These are the ink pouches inside the Seppia






4 People:
350 g of spaghetti
500 g of seppie, 13 cm long, tender
half glass of tomato sauce
1/2 onion (70 g)
parsley
1 clove of garlic
1/2 cup of white wine
extra virgin olive oil
black pepper and salt

Clean the seppia, saving the ink pouch. Cut the seppia into pieces then rinse with water. Cut the onion into slices and sauté in EVOlive Oil over medium heat with one clove of garlic. When the onion changes color, add the seppia, parsley, and the tomato sauce. Cook together on low heat. Then add the white wine and leave to cook completely. (20 min)

At the end, break the ink pouch and empty into the pan. (This is very strong ink, better to break with scissors and not your hands!) Cook for another minute and add the pepper, and salt if necessary. Turn the fire off and remove the garlic, and add EVOlive Oil. Combine the spaghetti and a touch of parsley for decoration.