Seppie al nero

Method

1. 1 Clean the squid, keeping the ink sac intact, then slice the body into rings.
2. 2 Sauté chopped onions and garlic in olive oil until softened and sweet.
3. 3 Add the squid to the pan, then drizzle with white wine and let it evaporate.
4. 4 Mix the black ink sachet with a little water, then pour it in and simmer over low heat for 40 minutes until the ink is tender and the sauce is glossy black.
5. 5 Cook the polenta in a separate pot, then ladle it into a bowl, place the braised squid on top, and sprinkle with parsley.

With an appliance

• Pressure cooker 35 min

  Replace step 4: simmer the squid with the black ink sac under high pressure for 8 minutes, then quickly release the pressure; open the lid and simmer for another 5 minutes until the sauce is glossy black before serving with polenta.