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.
Servings: 4 persone
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.
Notes
At the right time of the year, you can also add wild fennel instead of parsley.