It's easy to think of fish as something with scales that swims. And though this is accurate, it leaves out all sorts of tasty mollusks that are tremendously versatile, not to mention economical.
Cuttlefish taste wonderful, and are also ideally suited to stuffing. Here we have a fairly simple bread filling, and though you may be tempted to make this baked stuffed cuttlefish recipe as a family meal, it's quite good enough to serve company too. The recipe will serve 6.
Fried calamari is one of the most classic summer seafood dishes in Italy: golden rings people eagerly squeeze lemon wedges over, and eat quickly for fear that they'll get less than their share of. Fried calamari are hard to beat.
Drunken octopus is a slightly more poetic way of saying boiled octopus, and this is one of the standard items in an Italian mixed seafood antipasto. It's also quite easy to do, and if you have access to good quality fresh octopus you'll find yourself making it often.
Cuttlefish are quite versatile, and the medium-sized to larger ones are ideally suited to being stuffed and baked. These stuffed cuttlefish have a zesty fish filling with baby octopus (or squid), mussels, and more.
Artusi wrote his cookbook in 1890, and since he self-published he did things his way. A modern editor might object to the format, but the recipes, amply tested in his kitchen, work very well. Here we have Risotto with cuttlefish, their ink, and peas, a variation with tomato (no ink), and also cuttlefish and peas. You could also use squid.
Fried Calamari are quite nice as an antipasto or part of a fritto misto (mixed fried foods), or a fritto di pesce (fish fry). They're also easy to do.
It's easy to grill a cuttlefish, quick too, and the result is extremely tasty.
Octopus stewed with onions, peppers, capers and olives. Simple and tasty.
Little octopuses stewed in a simple toamto sauce. Quite nice.
Squid is quite versatile, and will be extremely pleasant when stewed with artichokes.
Cuttlefish with Peas, or Seppie Coi Piselli: This is one of the most classic ways of preparing cuttlefish -- Artusi mentions it in La Scienza in Cucina e L'Arte di Mangiar Bene, which came out in 1891 -- and rightly so. This particular recipe is more detailed than his.
Octopus Salad, or Insalata di Polipi: While we're on the subject of octopus, here's a Calabrian recipe for octopus salad that will be a nice antipasto.
Pickled Octopus, or Polpetti nell'Aceto: Janette writes, "I'm looking for a recipe for pickled octopus. My husband is a fisherman and occasionally catches ocy in his pots." Here's a Puglian recipe for octopus pickled in vinegar:
Octopus Salad with Pomaganate Seeds, or Insalata di Polpo: The combination of pomegranate and octopus may sound odd, but it is also intriguing, and makes for a very tasty antipasto. This recipe will take about an hour to prepare and serve 4.
A number of years ago Elisabetta and I ordered fish; she asked for polpo in inzimino, octopus in a spinach sauce with a healthy jolt of red pepper, and I ended up giving her what I had ordered because she found her entrée too spicy. That wouldn't happen again today; thanks to the influx of oriental immigrants who brought their spices with them, she, like many Italians, has discovered become a great fan of heat.
This is a traditionally Tuscan way of cooking cuttlefish of all sizes; you can also use octopus. The red pepper, which is optional, is typical of Livorno.
This is a nice winter dish, because it takes a couple of hours of slow simmering, and thus helps warm the kitchen. It's also expansive, and will provide you with sauce for your pasta as well as a second course that will be nicely complemented by a tossed salad.
This requires fresh cuttlefish, because you will need the contents of one or two ink sacks. It makes an excellent one-course meal if served with either fresh polenta, which is the traditional Venetian accompaniment, or a simple risotto in bianco (a risotto made with a small onion, rice, and broth – see instructions on making risotto if need be). It's an elegant dish, which will certainly cause a stir.
There's lots one can do with cuttlefish!
How to make sure it's tender every time.
A tasty, lively recipe for 2 from my review of Erica De Mane's Flavors of Southern Italy.
A tasty grain-based dish with squid and squid ink.
Though i enjoy grilled calamari and octopus I confess I might not have thought to do them in a barbecue. Erica De Mane does, and the results look quite good, serving them with cuscus, which holds well to being cooked and served outside. And she closes with grilled figs, which can be libidinous...
It's amazing how versatile calamari and squid are...
A fine recipe for hot weather. One caveat: if you're using real aceto balsamico (the
expensive variety) you'll want considerably less than the half cup suggested.
