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Seppie in Umido

Serves 4 to 6 Entree seafood, Fish

Seppie in Umido

Seppie in Umido hails from the Veneto region, where it graces the table as a staple of home cooking rather than a restaurant showpiece. This dish is a reflection of the Italian family's approach to food—using what's fresh, without ceremony or fuss. It's a comforting presence at any meal, often prepared when the garden's tomatoes are at their prime, and the family is ready to savor the simplicity of good ingredients.

When you taste Seppie in Umido, expect the tender embrace of cuttlefish softened by a tomato and wine reduction. The garlic lends warmth, and the olive oil rounds out each bite with a richness that only generosity can achieve. Parsley adds brightness, cutting through the depth of flavors, while sea salt brings it all into balance. This dish stands on its own, meant to be enjoyed for its honest, straightforward character.

Ingredients

  • 1 kgcuttlefish — cleaned
  • 400 gripe tomatoes — crushed
  • 120 mldry white wine
  • 4 clovesgarlic — minced
  • 4 tbspextra virgin olive oil
  • 3 tbspflat-leaf parsley — chopped
  • to tastefine sea salt

Method

  1. Begin by cleaning the 1 kg of cuttlefish. Rinse them under cold water, removing any ink sacs, beaks, and internal organs. Pat them dry thoroughly with paper towels to ensure they sear properly and do not release excess liquid during cooking.
  2. Dice the 400 g of ripe tomatoes into small cubes and set them aside. Mince 4 cloves of garlic finely. This will form the base of your dish and infuse it with flavor.
  3. In a large, heavy-bottomed pan, heat 4 tbsp of extra virgin olive oil over medium heat. Add the minced garlic and sauté gently until it becomes fragrant and just begins to turn golden, being careful not to let it brown.
  4. Add the prepared cuttlefish to the pan, stirring gently to coat them in the garlic-infused oil. Pour in 120 ml of dry white wine, allowing it to deglaze the pan and lift any flavorful bits from the bottom.
  5. Introduce the diced tomatoes to the pan, stirring them into the cuttlefish mixture. Allow the tomatoes to break down slightly, releasing their juices and beginning to form a sauce.
  6. Season the dish with fine sea salt to taste, keeping in mind that the flavors will concentrate as the sauce reduces. Let the mixture simmer gently, shaking the pan occasionally to ensure even cooking.
  7. Cook the cuttlefish until they turn opaque and tender, which should be noticeable by their firm yet yielding texture. Avoid overcooking to prevent them from becoming rubbery.
  8. Finish the dish by stirring in 3 tbsp of finely chopped flat-leaf parsley. This will add a fresh, herbal note to the dish. Serve immediately, allowing the warmth of the dish to highlight the vibrant flavors.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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