PREPARATION

Clean the cuttlefish: separate the head from the body and cut the tentacles. Recover 2-3 bags with black and keep them on the side (remove the others). Remove the transparent bone, rinse the cuttlefish with cold water, remove the skin and cut into strips. Cut the tentacles into 4 parts.

Heat a little olive oil in a pan and let the chopped onion and garlic and bay leaf dry for about 15 minutes (add about 250 ml of water).

Add the cuttlefish, sauté a few minutes over a high heat, pour the white wine and let it evaporate.

Then lower the heat, add the black cuttlefish ink, the whole tomatoes and lemon peel and adjust salt and pepper. Put the lid without closing the pot completely, lower the heat and cook the cuttlefishes for about an hour stirring occasionally.

While the cuttlefishes are cooking, prepare the polenta: bring to a boil a liter of water, salt it slightly and, once reached the boil, pour the corn flour by removing the pan from heat.

Stir well, finish cooking polenta over low heat for 3-4 minutes.

Serve the cuttlefish with the soft polenta.

You can stock up on cuttlefish in the winter months, when they are best, cook and freeze with the function shock freezing of Freddy®. In this way you can store them in the freezer for up to 4 months and regenerate them in a few minutes if necessary.