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Minestra i Sicci di Siculiana
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Minestra 'I Sicci, cuttlefish soup from Siculiana

At a certain time of the year, from April to July, in the small harbor of Siculiana Marina, the fishermen catch a large quantity of cuttlefish, which their wives skillfully and traditionally transform into a flavorful soup, enhanced with other excellent ingredients.
Course: First Course
Cuisine: Sicilian cuisine
Servings: 4 persone
Author: Patrizia Carlozzo

Ingredients

  • 1 Kg. cuttlefish
  • abundant peas tender and sweet
  • 1 nr. potato medium
  • 1 nr. onion or scallion
  • qb vegetable broth
  • qb Extra Virgin Olive Oil
  • qb salt
  • qb pepper
  • qb parsley

Instructions

  • Clean the cuttlefish thoroughly removing the internal sac, the eyes, the beak, and the skin. Keep the ink sac, it can be used later to prepare a delicious black pasta (or risotto).
  • Slice the cuttlefish into strips and cut the tentacles into small pieces, then sauté them in a pot with fresh scallion and olive oil.
  • Add the peas, cook for a few minutes over medium heat.
  • Season with salt and pepper.
  • Add the potato chunks and cover with vegetable broth.
  • Cook for about fifteen minutes.
  • Add the broken pasta into small parts and, once cooked, serve the soup.
  • You can also add some sprigs of wild fennel and grated caciocavallo cheese, if desired.
  • Serve the soup over a simple pea purée.
    Minestra i Sicci di Siculiana

Notes

At the right time of the year, you can also add wild fennel instead of parsley.