Cuttlefish In Black

Preparation:

Preparation: Remove the bone from the cuttlefish sacs then detach the tuft of tentacles and remove the eyes and beak from them. Turn the bags upside down and empty them, being careful not to break the blisters with the ink that you will have to keep. Turn them upside down again and also remove the outer skin. Wash everything several times under running water then cut the bags and strips and divide the tentacles. Peel the onion and chop it very fine together with the garlic clove and, separately, also chop the parsley. Heat the oil in a pan [terracotta is ideal for this preparation] and, over a moderate heat, let the chopped onion dry. When it begins to take on a colour, add the cuttlefish together with a part of the chopped parsley and let them flavor for a few minutes over a high flame. As soon as they are almost dry, season them with salt and pepper and pour over the wine. Let it evaporate and add the tomato sauce and the ink contained in the vesicles, diluted with a few tablespoons of warm water. Stir, lower the heat and continue cooking, with the container covered, for about half an hour, adding a few spoonfuls of hot water, if necessary. Serve the cuttlefish very hot, in the same cooking container and sprinkle with a little chopped parsley, accompanying them with a rather soft polenta or with slices of roasted polenta.