Cuttlefish in their ink alla Buranella
Restaurant Al Gatto Nero Burano


Ingredients (serves 6)
1 kg. fresh, local cuttlefish
1 glass olive oil
1 small glass vinegar
1 glass white wine
1 spoon of tomato concentrate
1 or 2 sacs of cuttlefish ink
salt, pepper, parsley, 2 cloves of garlic



Preparation
Wash the cuttlefish well, remove the ink sac and set aside. Sauté the garlic with oil in a low pan and remove. Add the cuttlefish, fry well, add the white wine, salt, pepper and parsley. Break open and add the contents of the ink sac. In a separate container, dilute the tomato concentrate with the vinegar and two glasses of water and add to the pan. Cook until the cuttlefish is tender.



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