Cuttlefish in Tomato Sauce

Servings: 4-6
Active time: 60 min

1 kg of fresh cuttlefish
3-4 tomatoes grated
1 large onion finely chopped
1 glass of "Robola" (white wine)
1/2 bunch of parsley chopped
1/2 glass of olive oil
1 bay leaf
salt, pepper



1. Remove the bone, the intestines and the bag of ink from the cuttlefish. Wash with plenty of water and cut them into small pieces.Heat the olive oil in a saucepan and sauté the onion. Add the cuttlefish, cook for a while then add the wine.

2. Let cook for 5 minutes and then add the tomatoes, bay leaf, the parsley, the salt, the pepper and some lukewarm water.

3. Simmer over a low heat until they are tender and left with their sauce. Serve them warm with rice.

Do not overcook the cuttle fish because it becomes very hard.