I wrote this post just after the first lockdown in Italy in May 2019. You can read my thoughts from the time as well as a delicious recipe for Roman cuttlefish from my boyfriend’s Piemontese father Massimo.
This week phase 2 of lockdown in Italy began and after 8 weeks of being locked at home in Piemonte, we were able to go out! We wasted no time on Monday in heading up the hill behind the house and walking ten or so minutes to beautiful fields like the one in this photo. Things had changed a bit in 8 weeks at our regular walking spot- the wheat was so tall I couldn’t see over it, poppies had sprung everywhere and other flowers were blooming. It was such a relief and welcome adventure walking in the afternoon sun together that I could have almost cried from happiness. Breathing in the fresh air and seeing the colours of the sky at golden hour, I truly couldn’t be happier thanks to the little things.
Another welcome update in phase 2 is that you’re now allowed to see family members. This meant we could finally see Andrea’s papa again and he came over with an absolute feast on Monday night. There was russian salad, wine, homemade preserved capsicums and eggplants, homemade gnocchi alla seppie and this delicious dish I’m going to share with you that originates from Roma- Roman cuttlefish and peas. It’s slightly sweet, and the fish is so tender it melts in the mouth. We like it eaten on toasted bread rubbed with smoked garlic.
Serves 4-6
Ingredients:
- 2-3 Cuttlefish
- Half a brown onion
- 2 cloves garlic
- Half a glass of white wine
- Water or seafood bisque
- Tin of tomatoes
- 2 handfuls of peas
- Half a tsp sugar
- Salt
- Thyme
- Toasted bread
- 1-2 cloves smoked garlic for the bread
Method:
On a very low heat begin to sautee half an onion (diced), the cuttlefish (sliced into bite sized pieces) and the garlic together. As the fish cooks it will release some liquid, so continue cooking through until the liquid evaporates. When the onion is soft, add half a glass of white wine on a high fire and cook for a few minutes before decreasing the heat again.
Add enough water or seafood bisque to cover the fish and cook through for 15-20 minutes. Next, add the tin of tomatoes and cook without a lid for thirty minutes to reduce the sauce. Add a few handfuls of fresh or frozen peas to the saucepan (they only need a few minutes to cook), half a teaspoon of sugar and three pinches of sea salt.
Right before serving, toast some sourdough bread or white crusty bread and rub a clove of smoked/non smoked garlic onto the bread. Add a small handful of chopped thyme leaves to the fish.
Serve with the cuttelfish and peas atop the sliced toasted bread.
Buon appetito! I hope you enjoy this delicious dish of Roman cuttlefish.