Cuttlefish in Tomato Sauce
In the past when housewives prepared this dish, they used to keep the ink bag of the cuttlefish and add it to the sauce, giving it a fine color and a wonderful taste. You are more than welcome to do the same, though it means that you must clean the cuttlefish with great care so as not to burst the ink bag!
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
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.