‘Great Sauces Transform Good Food into Gourmet’
“The occasion was the third annual Panarda, a nine-hour, 40-course banquet at Le Virtù, a South Philadelphia restaurant that focuses almost exclusively on the food of Abruzzo, in central Italy.” (From the Post about the banquet where this dish is served.) More about this feast.
Published in the online Washington Post on January 1, 2014. What a great way to start out the new year. Seppie con Piselli (Stewed Cuttlefish with Peas) is fabulous. I loved the adventure of ordering the cuttlefish, going to BlackSalt Fish market to buy it, talking with fishmonger MJ Gimbar about how to clean it, and preparing and cooking the dish. It was a rush.
Notice the hash marks. They make the flesh of the cuttlefish more tender and help it stew into more flavorful bites. It also becomes more tender. Here’s how: using a sharp knife, hold it at a diagonal as you slice lines (about 1/4-inch apart) almost through the fish. Make the same motion in the opposite direction. Then cut the flesh in bite size pieces. The Seppie con Piselli recipe.
Cook with Sauces
Washington Post Recipe: Seppie con Piselli
Written by Helen Horton
Photographs and Styling by Helen Horton
Updated: January 2, 2014