Istrian cuisine: Cuttlefish with chard and polenta

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Istrian cuisine: Cuttlefish with chard and polenta

Ingredients

Speaking of local cuisine, the card is an indispensible condiment in every Istrian kitchen. Cooked and mashed together with the potato and seasoned with the garlic, salt and olive oil it represents the most typical side dish when serving a fish. But in Padna, small Istrian village, the chard is also used in so many different ways. One of them is the cuttlefish with chard and polenta, a typical Padna speciality.

For the main dish:

  • olive oil
  • onion
  • cuttlefish
  • chard
  • garlic
  • salt, peper
  • water

For polenta:

  • maize flour
  • water
  • salt
  • olive oil

Preparation

Clean the cuttlefish, then cut into small pieces.

Chop the onion, garlic and parsley, sauté in olive oil and add the cuttlefish. Braise until the cuttlefish softens. Add water, chopped chard, season with garlic, salt and pepper. Braise until the chard softens. If necessary, add some water. Cook the polenta for at least half an hour. Boil the salted water and add some of the maize floour, stir and add the remaining flour, let it cook and at the end dress with 1 tablespoon of olive oil. The polenta should not be too stiff. When the polenta is cooked, put it on a big plate and pour over the cuttlefish with chard. Leave it to soak for a while and then serve.

Enjoy!

The recipe was taken from www.portoroz.si
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