The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Seppie nere alla Veneziana


You'll need

2 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, thinly sliced 2 tbsp tomato paste 1 kg cuttlefish, cleaned, cut into 3cm pieces, 2 ink sacs reserved 250 ml dry white wine 4 thyme sprigs 250 ml (1 cup) fish or vegetable stock 1 cup (loosely packed) flat-leaf parsley, coarsely chopped To serve: soft polenta

Method

  • 01
  • Heat oil in a saucepan over medium heat, add onion and garlic and stir occasionally until tender (6-7 minutes). Add tomato paste, stir occasionally until mixture darkens (1-2 minutes), add cuttlefish and stir to combine. Add wine and thyme, bring to the simmer, reduce heat to low, add stock, add reserved cuttlefish ink to taste, season to taste, cover and simmer until tender (45-50 minutes). Serve hot, scattered with parsley, with soft polenta.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.

It will come as no surprise to anyone that the cuisine of Venice, once one of the most powerful naval and trade forces of the Mediterranean, is rich in seafood. This beautiful inky dish is a Venetian recipe traditionally using cuttlefish from the local waters. We've served ours with polenta (another local favourite), but it's also excellent with a simple risotto bianco.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×