Octopus, Calamari, Seppie, Etc.
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.
Artusi's Black Risotto With Florentine-Style Cuttlefish
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.
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: The Video
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.
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.
Grilled Cuttlefish, or Sepe Roste
It's easy to grill a cuttlefish, quick too, and the result is extremely tasty.
It's easy to grill a cuttlefish, quick too, and the result is extremely tasty.
Elba-Style Octopus, Polpo All'Elbana
Octopus stewed with onions, peppers, capers and olives. Simple and tasty.
Octopus stewed with onions, peppers, capers and olives. Simple and tasty.
Drowned Baby Octopus, Polpettielli Affogati
Little octopuses stewed in a simple toamto sauce. Quite nice.
Little octopuses stewed in a simple toamto sauce. Quite nice.
Squid Stew With Artichokes, or Stufato di Calamari Coi Carciofi
Squid is quite versatile, and will be extremely pleasant when stewed with artichokes.
Squid is quite versatile, and will be extremely pleasant when stewed with artichokes.
Cuttlefish with Peas -- Seppie Coi Piselli
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.
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 -- Insalata di Polipi
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.
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 -- Polpetti nell'Aceto
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:
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 -- Insalata di Polpo
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.
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.
Cuttlefish with Hot Peppers -- Seppioline ai Peperoncini
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.
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.
Cuttlefish with greens, Seppie in Inzimino
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 traditionally Tuscan way of cooking cuttlefish of all sizes; you can also use octopus. The red pepper, which is optional, is typical of Livorno.
Stuffed Cuttlefish, Seppie Ripiene
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 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.
Black Cuttlefish Venetian Style, Seppie Nere Alla Veneziana
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.
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.
Le Seppie
There's lots one can do with cuttlefish!
There's lots one can do with cuttlefish!
Boiled Octopus
How to make sure it's tender every time.
How to make sure it's tender every time.
Fried Calamari, Lemon and Chilies
A tasty, lively recipe for 2 from my review of Erica De Mane's Flavors of Southern Italy.
A tasty, lively recipe for 2 from my review of Erica De Mane's Flavors of Southern Italy.
Farro with Cuttlefish: Farro al Nero di Seppia
A tasty grain-based dish with squid and squid ink.
A tasty grain-based dish with squid and squid ink.
Calamari and Cuscus Barbecue
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...
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...
Calamari Stuffed with Red Peppers and Crab
It's amazing how versatile calamari and squid are...
It's amazing how versatile calamari and squid are...
Octopus Sauteed with Lemon and Garlic
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.
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.