Cuttlefish and Bergamot Polenta

Clean and cook cuttlefish in a wine and ink sauce, then serve over creamy polenta with bergamot and herbs.

Italian Seafood Main Course Gluten Free Cuttlefish

Estimated Nutrition

Calories

545.6

kcal / serving

2182.4 kcal total

Carbs

62.2g

per serving

248.8 g total

Fat

15.6g

per serving

62.4 g total

Protein

29.6g

per serving

118.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Bergamot Orange

juice, zest, and reserved flesh

piece

Lemon

zest only

GrainsCereals

250

Polenta

Liquids

125

White Wine

NutsSeeds

piece

Sage

leaves, finely chopped

tbsp

Parsley

chopped

OilsFats

Olive Oil

for frying

Extra Virgin Olive Oil

for polenta

Seafood

piece

Cuttlefish

fresh, cleaned with ink sac reserved

Vegetables

piece

White Onion

finely chopped

piece

Chilli

chopped

piece

Red Chilli

finely chopped, for garnish

Method

Clean the cuttlefish, removing the bone, tentacles, ink sac, and skin.

Fry onions, chilli, and sage in oil, then add cuttlefish skin and wine.

Simmer until the liquid reduces by half, then remove and set aside the skin.

Slice the cuttlefish into fine strips and add to the pan with the ink sac.

Cook the sauce for one hour over a low heat.

Boil 1.25 litres of water, add olive oil and polenta, and cook until soft.

Stir parsley, bergamot juice, and zest into the cuttlefish sauce.

Serve the cuttlefish over the polenta and garnish with chilli, lemon zest, and bergamot flesh.