Seppia In Umido Con Olive E Capperi

Method

Ingredients 

4  servings 
1kg cuttlefish 
6 tbsp of olive oil, plus extra for drizzling 
8 x anchovy fillets 
1.5 tbsp capers 
200g pitted green olives 
4 x garlic cloves, finely sliced 
½ small red chilli, finely chopped 
Salt to taste 
Splash of white wine 
300g baby plum tomatoes, chopped in half 
Bunch of parsley, roughly chopped 
Slices of rustic country bread/sourdough 

 

Instructions

Wash the cuttlefish under cold running water, pat dry on kitchen towels, slice into chunks and set aside.

Heat the olive oil in a large saucepan set over a medium heat, add anchovies, capers and green olives and sweat until the anchovies have dissolved. Add garlic and chilli and sweat for a minute. Stir in the cuttlefish and some salt and stir-fry for a couple of minutes. Add white wine and allow to evaporate a little. Stir in tomatoes. Place the parsley on top, but do not stir. Reduce the heat to low, cover with a lid and simmer gently for 45 minutes. 

Just before the cuttlefish is ready, toast or grill the bread. Serve the cuttlefish with toasted bread and a drizzle of olive oil.