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How to cook large cuttlefish in white wine, Mediterranean style

Published: 20-May-2012 (23:21); Viewed: 3018; Difficulty: 3 out of 10

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How to cook large cuttlefish in white wine, Mediterranean style
In Mediterranean cuisine, many traditional dishes are cooked with addition of red or white wine. This appearance of dish will strongly related with the wine character, so for the best results you should use very tasty white wine. During cooking, cuttlefish usually loose plenty of moisture, therefore for one portion you should use at least 1 and half pounds of cuttlefish meat.

step-by-step instructions

  1. Ingredients are given for two portion meal.
    • Cuttlefish meat. Meat from 1 kg cuttlefish.
    • Onion. 3 medium sized.
    • White wine, 100 ml. Use high quality wine with floral character.
    • Olive oil. 1 tbsp.
    • Salt. To taste.
    • Black pepper. To taste.
    • Bay leaves. 3-4 leaves.

  2. Slightly roast sliced onion with olive oil.

  3. Add sliced to your preference cuttlefish meat.

  4. Add white wine.

  5. Add all spices and bay leaves. Bring to boil and simmer under the lid on low heat for about an hour.

  6. Serve with chopped parsley and dill.



tips and tricks

  • After 30-40 min of simmering, check the tenderness of the cuttlefish meat, and ajust the cooking time accordingly.
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by: Librarian
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tags: cooking with wine; cuttlefish; greek cuisine; mediterranean cuisine; ragout

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