A typical dish of the Venetian tradition that combines rice, the main ingredient of Venetian cuisine, with cuttlefish and their ink. The final black appearance does not do justice to this delicious dish that will make you discover the real taste the essence of the sea.
4 servings ingredients:
280 gr. High quality Carnaroli rice, 300 gr. fresh cuttlefish, 3 tablespoons of tomato sauce, half glass of dry white wine, 1 small glass of brandy, thyme, green basil, salt and pepper.
PREPARATION: Clean the cuttlefish from skin, bone and mouth. Separate the ink bag being careful not to break it and keep it separately. Sauté the carrots, onion and celery and add the cuttlefish cut into strips. Blend with the brandy and add a little water, cover and lower the heat. Separately blend the ink with the tomato puree and half glass of water, add to the cooking cuttlefish together with the wine, salt and pepper.
After about 20 min. ( minutes can vary based on the size of the cuttlefish) add fresh herbs finely chopped to taste.
Toast the rice with a drizzle of extra virgin olive oil (we recommend a Garda or a Ligure) and pour the white wine. Halfway through cooking, add the previously prepared cuttlefish stir and let simmer until cooked, leaving it creamy, but being careful not to dry it too much, in this case, adjust by adding a little hot water.
We suggest to pair with Lugana Riserva ( not too cold)
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