Zuppa di Seppie
Try this Zuppa di seppie recipe, or contribute your own.
Try this Zuppa di seppie recipe, or contribute your own.
- 1 carota
- 1/2 bicchiere di vino bianco
- 1 peperoncino
- 2 spicchi d'aglio
- 1 cipolla rossa
- 400 g di passata di pomodoro
- qualche foglia di salvia
- 650 g di seppie
- almeno 2 fette di pane a persona e aglio per insap
- per il brodo di pesce
- 1 sedano
- 1 cipolla rossa
- 1 pomodorino
- 1 ciuffetto di prezzemolo
- 500 g pesce da zuppa (gallinella cappone, grongo, tracine)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (1550g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- For the fish broth, clean the small fish for soup, removing the larger heads so they don't get blended.
- Boil the soup fish in lightly salted water with a carrot, celery, and onion, all finely chopped.
- Cook for about 30 minutes, until the fish begins to break down and separate from the bones.
- Remove the largest bones and the hardest parts of the remaining heads.
- Strain the broth and set aside.
- Take about 1 liter of the broth, add the fish pulp, bones, and softer heads, and blend with an immersion blender or by passing it through a food mill.
- For the soup, in a large pot, pour extra virgin olive oil, chili pepper, and minced garlic.
- Sauté the garlic, then add the cuttlefish cut into strips, mix, and cook covered for about 45 minutes, checking occasionally, until tender. Add a few tablespoons of water if needed.
- Add 1/2 cup of white wine, 400 g of fresh tomato passata, and 4 ladles of fish broth.
- Simmer over low heat for about 1 hour and season with salt towards the end. Don't salt it early because it will concentrate and might become too salty.
- Toast the bread and rub it with a clove of garlic, place it at the bottom of each plate and pour some broth and cuttlefish over the bread.
- I like it very thick, but you can adjust the cooking time if you prefer it more brothy.
My Roman Holiday: A Zuppa di Seppie Story
The aroma hit me first, a fragrant wave of garlic, sea, and simmering tomatoes. I was in Trastevere, that charming neighborhood in Rome, and the scent led me to a tiny trattoria tucked away on a cobbled side street. Inside, the air hummed with conversation and the clatter of plates, a symphony of Italian life. But it was the Zuppa di Seppie, the cuttlefish soup, that truly stole the show. It was a revelation, a culinary masterpiece that spoke of sun-drenched shores and generations of family recipes. The broth, rich and flavorful, clung to the tender cuttlefish, each spoonful a taste of Italy itself. That night, I made a promise: I would master this dish, I would bring this taste of Roman sunshine home with me.
Now, months later, living far away from the charming chaos of Trastevere, I find myself in my own kitchen, recreating that magical evening. The familiar scent of garlic and olive oil fills my small space, conjuring memories of bustling trattorias and cobblestone streets. This isn’t just a recipe; it’s a journey, a trip back to that sun-drenched corner of Rome. Making this soup is an act of remembering, of preserving a piece of that amazing experience. Each step is a reminder of the vibrant colors, the sounds, the smells, and the sheer joy of discovering this simple yet extraordinary dish. It’s a reminder that even the most seemingly ordinary ingredient, a simple cuttlefish, can transport you to another world, if you let it.
The secret, I’ve discovered, lies in the slow simmering, in allowing the flavors to meld and deepen over time. The cuttlefish, initially firm, becomes incredibly tender, its subtle sweetness enhanced by the sharp bite of the chili and the fragrant herbs. The broth, a symphony of seafood and vegetables, is a testament to the power of simple, fresh ingredients. The perfect bowl of Zuppa di Seppie is more than just a meal; it's a meditation on simplicity, a celebration of good ingredients, and a comforting hug from the heart of Italy. It's a culinary embrace, a way to bring a piece of that beautiful Roman afternoon into my own kitchen and share it with others.
The process of making this Zuppa di Seppie is itself a journey. The careful preparation of the fish stock, the slow simmering of the cuttlefish, and the final flourish of crusty, garlic-rubbed bread – each step contributes to the overall magic of the dish. I like to imagine the generations of Roman housewives who have perfected this recipe, each adding their own personal touch, their own little secret ingredient. This recipe isn't merely a set of instructions; it's a story passed down through time, a testament to the enduring power of simple, delicious food. And that’s exactly what makes it so special.
And while my Zuppa di Seppie may not perfectly replicate the one I savored in that Trastevere trattoria, it's close enough. It’s a reminder that the greatest culinary treasures are often found not in fancy restaurants but in the simple act of sharing a warm bowl of soup, surrounded by loved ones, and reminiscing about travels, adventures, and delicious memories made along the way. That’s what makes this Zuppa di Seppie truly exceptional.
This dish is a testament to the idea that sometimes, the most delicious meals are made from the most simple of ingredients and created with love and care. The beauty of home cooking is that it's a deeply personal expression, and this recipe, in its humble simplicity, allows for creativity and adaptation. Try it, tweak it, make it your own - and let the wonderful aroma transport you to your own little slice of Italian sunshine. Buon appetito!
