Materials (6 servings):
∗ 1½ pound fresh cuttlefish ∗ 2 cups white dry wine ∗ 300-400g crushed green olives ∗ 2-3 onions whole fresh finely chopped ∗ 2 large onions, finely chopped ∗ 2 cloves of garlic finely chopped ∗ 1 cup exrta virgin olive oil ∗ ¼ cup vinegar ∗ 2 cups of freshly grated tomatoes ∗ 2 cups fennel finely chopped ∗ Ink of 3 cuttlefish, dissolved in some water ∗ Salt ∗ Enough pepper freshly ground
Remove the pit from olives and boil them for 10 minites in order to eliminate their salt
We clean the cuttlefish from the bone, the eyes, the skin and the offal and keep the bubbles with the ink aside. Separate the head and the fins from the body and cut into strips. Cut the remaining cuttlefish into small pieces. Put all the pieces in a colander to drain well.
In a saucepan, add the onions with a little water and steam them for a few minutes. Increase heat, add the oil and sauté. Add the fresh onions and cuttlefish, salt and sauté for 6-8 minutes. Add half the wine and vinegar. We lower the heat, add the tomato, the ink and the olives and simmer with the pot covered until the cuttlefish is softened. During this time we add the fennel and a little bit of the remaining wine. If necessary, add a little more wine or water.
Sprinkle with freshly ground pepper and serve accompanied with white rice or another side dish of your choice.
Enjoy your Meal