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Seppie in umido is a beloved Italian seafood stew found in coastal trattorias from Venice to Naples, where cuttlefish are slowly braised until they transform from firm and rubbery to luxuriously tender. The cuttlefish releases its natural juices into the wine-enriched tomato sauce, creating a deeply savoury braise with an almost oceanic depth of flavour. Capers and a pinch of chili add brightness and mild heat, while a generous handful of fresh parsley stirred in at the end brings everything to life. The thick, silky sauce is ideal served over grilled polenta or with crusty bread to mop up every last drop. This is slow, honest Italian cooking at its most satisfying.
Prep
20 min
Cook
55 min
Total
75 min
Servings
4 srv
Difficulty
Medium
Calories
250 kcal
For 4 serving(s)
Per serving
Clean the cuttlefish if not already done: remove the transparent quill, ink sac, and outer skin, then cut the body into strips and the tentacles into pieces.
Heat the olive oil in a wide, heavy pan over medium heat. Gently fry the finely sliced onion until soft and translucent, about 8 minutes, then add the minced garlic and cook for 1 minute more.
Add the cuttlefish to the pan and increase the heat to medium-high. Cook, stirring, for 3-4 minutes until the pieces are lightly sealed.
Pour in the white wine and let it bubble and reduce by half, about 3 minutes. Add the chili flakes and a pinch of black pepper.
Stir in the tomato passata, then lower the heat to a gentle simmer. Cover with a lid and cook for 40-50 minutes, stirring occasionally, until the cuttlefish is completely tender.
Add the capers in the final 5 minutes of cooking. Taste and adjust seasoning with salt and pepper.
Remove from the heat, stir in the chopped fresh parsley, and serve hot with grilled polenta or crusty bread.
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