Sepe Col Nero

Preparation:

Preparation: Thoroughly clean the cuttlefish, removing the rostrum, eyeballs, innards, bone and skin; keep the squid ink in a bowl instead. Sauté garlic and onion; then add the cuttlefish (previously cut horizontally into strips about 1 cm thick). Let them flavor for a few minutes and then pour the white wine until it evaporates; then add the tomato puree, a glass of water, a grated nutmeg and a lemon zest. After about 3/4 of an hour add the cuttlefish ink dissolved in hot water and filtered through a colander. Cook for another 20 minutes (the time will depend on the size of the cuttlefish). Serve hot with yellow or white polenta.