Seppie (Sepe) in Umido alla Veneziana (Black Cuttlefish Venetian Style)

I saw a video yesterday by Cesare Colonnese about the Seppie in Umido and decided to prepare them today for lunch so went to Rialto market to get fresh Cuttlefish (Seppie)

This requires fresh cuttlefish, because you will need the contents of one or two ink sacks. It makes an excellent one-course meal if served with either fresh polenta, which is the traditional Venetian accompaniment, or a simple risotto in bianco

Ingredients:

• 2 1/4 pounds (1 k) medium-sized cuttlefish, with their ink sacks
• 1 clove garlic
• 1 medium onion, finely minced
• 1 tablespoon minced parsley
• 1 cup (250 ml) dry white wine
• 2 teaspoons tomato paste
• 1 cup (250 ml) hot broth or bouillon
• 1/2 cup (125 ml) olive oil
• Salt to taste

Preparation:

Clean the cuttlefish, setting aside two ink sacks. Wash the cuttlefish well, cut the bodies into thin rings, and chop the tentacles. Set a pot on the fire and sauté the onion and garlic in the olive oil, over a brisk flame. When the onion is lightly browned remove and discard the garlic, then add the cuttlefish to the pot, salt them lightly, and stir in the parsley Continue sautéing for ten minutes, stirring all the while, then add the wine and bring the mixture to a simmer. Remove the ink from the sacks to a bowl, and add it to the cuttlefish according to your taste – in other words, if you want a very dark dish add all the ink. Stir in the tomato paste as well, and continue simmering over a low flame until the cuttlefish is fork tender (45-50 minutes), adding the hot broth as need be to replace the liquid that evaporates. Check seasoning and serve, in an elegant pre-heated dish.

Bigoli in Salsa

For this dish, the pasta is all important. Originally made with duck eggs and buckwheat flour (these days, wholewheat flour and chicken eggs), Why is the pasta so important? Every pasta in Italy is shaped to serve a purpose, and in this case the pasta has a spaghetti-like length and shape, but with a coarse rather than smooth exterior. The texture of this pasta allows more sauce to ‘stick’ to the pasta, so the pasta is generally used when you have a pasta sauce with a gravy-like consistency. The following recipe come from Vini da Gigio ....but this is another story....

Ingredients (serves 2) 250g Bigoli pasta 4 tablespoons extra-virgin olive oil 8 anchovy fillets or Sarde 1 medium red onion, chopped finely 1 good bunch of Italian parsley, chopped finely Salt and pepper

Directions 1. Bring a large pot of water to the boil for the pasta. Add a tablespoon of good salt. 2. In a large sauté pan over low-medium heat, add the olive oil, the anchovies and the onion. 3. Stir the mix, helping to break down the anchovies. This should take around 10 minutes. 4. When you have a thick gravy, the sauce is ready, so put your pasta on. 5. When the pasta is al dente, drain it and add it to the sauce. Mix through most of the parsley and serve. Add a little parsley on top to make it pretty. Season and add more olive oil if you wish and enjoy with a medium to full bodied white wine.

Fegato alla Veneziana (Venetian Liver and Onions)

Fegato alla Veneziana, finely sliced liver with gently stewed onions, is one of the most classic Venetian dishes, and even those who do not usually like liver enjoy it. The recipe will serve 2 Ingredients

• 4 tablespoons olive oil

• 1 1/2 white onions, sliced

• 1 teaspoon dried thyme, crumbled

• 1 teaspoon rubbed or ground dried sage

• 1 garlic clove, flattened

• 2 tablespoons all purpose flour

• Salt and pepper

• 1 12-ounce, 1/4- 1/2-inch-thick calf's liver, cut into strips

• 1 tablespoon butter

• 1 1/2 tablespoons minced fresh Italian parsley

Preparation

Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onions, 1/2 teaspoon thyme and 1/2 teaspoon sage and sauté until onion is tender and brown, about 20 minutes. Transfer to bowl. Add remaining 1 tablespoon oil to skillet. Add garlic and cook until golden brown, about 2 minutes. Discard garlic.

Combine flour, remaining 1/2 teaspoon thyme and remaining 1/2 teaspoon sage in bowl. Season with salt and pepper. Pat liver dry. Add liver to flour mixture and toss to coat. Add butter to garlic oil and melt over medium-high heat. Add liver and stir until beginning to brown on outside but still pink inside, about 3 minutes. Add onions and sauté until liver is just cooked through, about 5 minutes. Stir in parsley