Recipe ingredients
- 2 kg roughly chopped onions
- ½ kg fresh cuttlefish
- 1 ripe tomato
- 3 tablespoons aged vinegar
- 1 tablespoon tomato paste
- 1 tablespoon molasses
- 1 packet orzo (Greek kritharaki)
- A small amount of cuttlefish ink
- 2 bay leaves
- 2 sticks cinnamon
- 2 cloves
- Salt, pepper
- 2 tablespoons parsley, finely chopped
- A few pomegranate seeds
- 1 small bunch rosemary
- 1 small red pepper, cut in strips
Preparation
Sauté the onions and the red pepper. Slice the cuttlefish in rings and add to the pan. Add balsamic or any other aged wine vinegar. Add the juice of a fresh tomato, a tablespoon of tomato paste, a little molasses, the orzo pasta, a little cuttlefish ink (strained), and as much hot water as needed when stirring to make sure the ingredients don’t stick to the pan. Add bay leaf, rosemary, cinnamon, cloves, and season with salt and pepper at the end. Let it thicken before serving, or put it in the oven for 5 minutes. Garnish with parsley and pomegranate.
Tip: Try this recipe with two or three minced sun-dried tomatoes instead of tomato paste.
Source: John Prokopakis, Restaurant VENETO
