Fuži sa Žgvacetom od Sipe (Istrian Pasta with Cuttlefish Stew)
85% autentično · Croatian
A delicious seafood variation of the classic Istrian dish, replacing chicken with tender cuttlefish. This version offers a taste of the Istrian coast, with the cuttlefish providing a unique texture and flavor to the rich tomato-based stew.
Ocijenite ovaj recept
Odaberite od 1 do 5 zvjezdica. Svaki recept može se ocijeniti samo jednom.
Još nema ocjena.
Sastojci
- Fuži pasta (homemade or high-quality dried)400g
- Cuttlefish, cleaned and cut into pieces700g
- Onions, finely chopped2 medium
- Garlic, minced3 cloves
- Tomatoes, crushed or pureed400g
- Dry white wine100ml
- Fish or vegetable broth150ml
- Olive oil3 tbsp
- Bay leaf1
- Fresh parsley, chopped (for garnish)2 tbsp
- Saltto taste
- Black pepperto taste
Koraci
- 1
Season cuttlefish pieces with salt and pepper.
- 2
Heat olive oil in a large pot over medium heat. Sauté onions until softened, about 8 minutes.
- 3
Add minced garlic and cook for 1 minute until fragrant.
- 4
Add the cuttlefish pieces and cook for 5-7 minutes until they start to firm up slightly. Do not overcook at this stage.
- 5
Pour in the white wine and let it simmer for 2 minutes.
- 6
Stir in the crushed tomatoes, broth, and bay leaf. Bring to a simmer.
- 7
Cover the pot, reduce heat to low, and simmer gently for about 1 hour, or until the cuttlefish is tender. The sauce should thicken.
- 8
Remove the bay leaf. Taste and adjust seasoning with salt and pepper.
- 9
Meanwhile, cook the fuži pasta according to package directions. Drain well.
- 10
Serve the fuži pasta topped with the cuttlefish stew. Garnish with fresh parsley and a drizzle of olive oil.
