Seppioline alla Veneziana con Nero e Polenta
Veneto — Venice lagoon, traditional Venetian fish market preparation
Small cuttlefish (seppie di laguna — the tiny lagoon cuttlefish) braised in their own ink with white wine, garlic, and parsley, served on white polenta. This is Venice's most celebrated seafood preparation — the jet-black ink sauce against the pale polenta is the quintessential colour contrast of Venetian cooking. The cuttlefish must be small (maximum 8–10cm); larger cuttlefish lack the delicate texture required. The ink sacs are removed carefully before braising and added to the wine base; the cuttlefish braise in this inky liquid for 15–20 minutes until tender.