1000 gr. of medium cuttlefish
1/2 glass of extravirgin olive
1 clove of garlic
parsley
1 glass of dry white wine
½ lemon juice
salt
pepper
Preparation:
Clean the cuttlefish eliminating eyes, skin, spout, bone and offal, conserving the small sacks containing the black liquid and cut them into slices.
Fry the garlic in the oil, take it out and add the slices of cuttlefishes, frying them for some minutes.
Add the wine, wait for it to evaporate, over low heat, cover and let to cook.
Break the sacks containing the black liquid into one cup, dissolve it in a little warm water, filter it and add it to the cuttlefish.
Boil for half an hour, adding salt and pepper at the end.
When cooked add minced parsley and the lemon juice and stir.
Serve with hot and soft white polenta.
Nonna
Marias advice:Chose medium cuttlefish because the small are best for frying and the large ones can be less tender.