Photo: Gregor Moser
Cuttlefish and bergamot polenta
12 ingredients
30 min + 2 hr
Serves 4
openrecipes
Preparing cuttlefish can be a messy business but once that’s out of the way this is a very easy recipe which makes the most of this often overlooked seafood.
Estimated Nutrition (whole recipe, rough)
265
Calories
3g
Protein
14g
Fat
30g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Cuttlefish | not in our table | 0 |
| Bergamot | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 fresh cuttlefish
- 1 tbsp olive oil
- 1 white onion
- 1 chilli
- 8-10 sage
- 125ml/4fl oz white wine
- 1 tbsp extra virgin olive oil
- 250g/9oz polenta
- 4 tbsp chopped parsley
- 1 bergamot orange
- 1 lemon
- 1 red chilli
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes