Sepia (cuttle fish) in cannellini sauce


Sepia (cuttle fish) in cannellini sauce

A simple and versatile dish that can be served as an antipasto or first course.

It all depends on how much you want to emphasize the cannellini sauce.


Ingredients for two servings

240 g Cannellini beans
q.b. Rosemary or thyme
1 Clean sepia
1 Lemon
q.b. Extra virgin olive oil, salt and pepper

Clean the sepia if the fishmonger hasn’t already done it.  Eliminate the content in the pouches and the part of the head attached to the tentacles. Remove the cuttlebone and the rostrum (beak) between the tentacles.

Rinse under running water.  Cut the tentacles in half and the pouches in strips.  Using the knife tip, make small incisions that will prevent them from curling up while cooking.

Heat a nonstick skillet on the burner.

In the meantime, prepare the cannellini sauce.

Drain the boiled beans and place them in a blender.  Season them with oil, salt and a pinch of pepper, some lemon juice, thyme and rosemary to taste.

Blend thoroughly until the mixture is homogeneous.  Taste and adjust the seasonings.

Proceed by scorching the sepia in a scalding hot skillet, until it takes on color.

Spread a layer of cannellini sauce on a plate and gently lay the scorched sepia on it.  Season with a trickle of oil and serve immediately.