massicooksitalian
#11 of Italian Forgotten Classics: Seppie in Umido (Veneto) Italian cooking isn’t just pasta and pizza.
Sometimes, it’s a humble pan of cuttlefish, stewed slow in broth and tomato.
Seppie in Umido is simple, quiet, and deeply Venetian — the kind of dish that smells like home, even if you didn’t grow up there.
Serve it with bread. Spoon up the sauce. And forget what you thought Italian food had to be. Ingredients (Serves 3–4):
• 1 kg (2.2 lbs) small cuttlefish (seppioline), cleaned
• 1 onion, fi...
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