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Apulian Cooking
Cuttlefish with artichokes and potatoes It’s cooked tuttu paru, that is, with all the ingredients put into the pot at the same time.
Delicious!
by Dario Ersetti
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Cuttlefish with artichokes and potatoes. Photo by Dario Ersetti

This is a very elegant dish that combines the sweetness of the cuttlefish with the bitterness of the artichokes. The potatoes are essential to bring everything together in harmony. The fresh chilli pepper gives that herby touch of freshness to the dish. On the subject of freshness, this belongs to the category of dishes in the Apulian-style of tuttu paru, in the sense that the ingredients are put into the pot all together at the same time without previous cooking or frying. It would seem to be a healthier choice, and in fact, it is, but the main aim of cooking tuttu paru is so as not to alter the taste of the ingredients, which, however, must all be worthy of this treatment. In other words, the fish must be alive and caught in the Adriatic, the vegetables must be from Puglia …and the oil? That too.

 

 

The recipe

 

  4 servings:

 

- 1 kg of cuttlefish

- 3 potatoes

- 3 artichokes

- 5 small tomatoes

- 1 small onion

- 1clove of garlic

- 1sprig of parsley

- 1 teaspoonful of oregano

- 1/2 fresh chilli pepper

- salt

- 1/2 glass of extra-virgin olive oil

 

Cut the cleaned cuttlefish into small strips, slice the potatoes and onions, cut the artichokes into segments, quarter the tomatoes, and chop the parsley.

Put all the ingredients including the oil into an earthenware coking pot, add a glass of water, stir, cover and cook over a very low flame for about 1/2 an hour.

Cuttlefish in Puglia may be called siccia, purpo siccia, or cecce, or, if it’s small, scarpetta or scarpiteddha.

They have eight short tentacles and two long ones. In the past they were used for the production of ink, or sepia, because of their ink sacs that in nature serve as a defence to get away from predators.

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