TUSCAN COOKING

Typical Recipes, First courses:

Risotto with cuttlefish sauce

PREPARATION:

Clean the cuttlefish, setting aside the small bladders with the ink. Cut into small pieces. Wash turnip greens and remove the stems, calculating about 1 pound of turnip greens to 1 pound of rice and an equal quantity of cuttle-fish. Mince some onion and sautè in oil with 1 clove of garlic, crushed but still whole. When golden, add the cuttlefish, As soon as they are reddish-coloured, add the roughly cut turnip greens. Mix well, salt and simmer for about 30 minutes; then add the rice and the ink. When the rice is well-coated, add warm water a little at a time until the risotto is cooked. Serve, if you like, with a sprinkling of grated parmesan cheese. 50min.