A simple yet flavourful first course, deeply rooted in the seafaring traditions of Romagna. The ‘grattugini’ — small grains of dried pasta — go perfectly with the minced cuttlefish, creating a humble yet flavourful dish that is often found in home kitchens along the coast.
Ingredients (serves 4)
- 120–140 g of grated cheese (30–35 g per person)
- 500 g of fresh cuttlefish
- 1 clove of garlic
- Fresh parsley, to taste
- Extra virgin olive oil
- Dry white wine, to taste
- Stock (preferably fish stock, or stock made from a stock cube)
- 1 pinch of tomato purée (about a coffee spoon)
- Salt to taste
Preparation
- Clean the cuttlefish thoroughly: remove the bone, mouth, eyes, outer skin and innards. Rinse them well under running water.
- Finely chop the cuttlefish, including the tentacles and head, until you have a smooth mixture.
- Chop the garlic and parsley finely.
- In a large saucepan, heat a drizzle of oil and gently fry the chopped mixture, taking care not to let it brown.
- Add the chopped cuttlefish and fry gently over a medium heat, stirring frequently to prevent it from sticking.
- Once the cuttlefish is nicely browned, deglaze with white wine and allow it to evaporate completely.
- Add the hot stock and a dash of tomato purée. Leave to simmer for 5–10 minutes, seasoning with salt to taste.
- Pour the pasta directly into the pan and cook it according to the cooking times stated on the packet, stirring frequently and adding stock if necessary.
Traditional advice
The ideal result is creamy, not dry: the grated cheese must ‘blend’ with the dressing.
In some home-cooked versions, tomatoes are omitted entirely, leaving the dish plain, to bring out the flavour of the cuttlefish.
Serve piping hot, with a drizzle of raw olive oil.
A dish that captures the essence of the Romagna coast, made with simple ingredients, traditional methods and authentic flavours.
