- 1 kg cuttlefish with ink
- 2-3 tablespoons of olive oil
- 1 onion, finely chopped
- 1 cup red dry wine
- 2 large, mature tomatoes,
- 1 teaspoon tomato paste, dissolved with 2 tablespoons of water
- ½ teaspoon of sugar
- 1 cinnamon stick
- 3-4 carnations
- 3 bundles of spinach, cleaned and sliced
- 1 tablespoon of olive oil,
- 2 fresh onions, finely chopped
- 2 tablespoons of basil pesto diluted with 1 tablespoon of olive oil
- Salt and pepper
Cut in a cross the bottom of the tomatoes and put them into a pot of simmering water. Drain them, cool them with running water, peel them and finely chop them.
Heat the olive oil in a shallow, broad-leaved saucepan and sauté in the cuttlefish with the onion, until the onion starts to color and then turn it off with white wine. Allow to boil for a while until the wine evaporates and leave about 1/4 and add the finely chopped tomatoes, tomato paste, sugar, cinnamon, carnations, salt and plenty of pepper. While boiling, lower the heat, cover the pot and simmer the food for about 15-20 minutes until the sauce has moistened, stirring often.
In the meantime, prepare the spinach: Sauté the onions in a pot with the olive oil until they wither. Rinse the spinach thoroughly and pour it into the pot. Then salt and pepper, stir until the water descends and evaporates and remove it from the fire. Pour in half of the pesto with olive oil. Serve the spinach on 4 dishes, put the cuttlefish on top and garnish with the remaining pesto.
By chef Louis Papageorgiou