Cuttlefish with spinach

Cooking time: 45 min
Difficulty: easy
Seppie agli spinaci

Cook the spinach, in just the water clinging to the leaves after washing, for about 5 minutes, then drain, squeeze out as much liquid as possible and chop. Heat the olive oil in a pan, add the onion and garlic and cook, stirring occasionally, until the garlic turns brown, then remove and discard it. Add the cuttlefish and mix well, then season and pour in the wine. Cook until it has evaporated, then cover and simmer over a low heat for about 10 minutes. Add the spinach and passata and simmer for about 30 minutes. Meanwhile, preheat the oven to 160 C / 325 F. Spread the pine nuts on a baking sheet and toast in the oven, stirring occasionally, until golden brown. Stir into the cuttlefish for the last few minutes of the cooking time.


Coll. (2010), "The Silver Spoon", Phaidon, 723

Suggested wine
Ticino DOC Chardonnay
Fr. 29.00

Serves 4

  • 250 g / 9 oz spinach
  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 1 garlic clove
  • 800 g / 1 3/4 lb small cuttlefish, cleaned and halved
  • 175 ml / 6 fl oz dry white wine
  • 250 ml / 8 fl oz passata
  • 20 g / 3/4 oz pine nuts
  • salt and pepper