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Ostro Pugliese
Bari (Puglia) — Mother recipe · en it
A delicious marinated cuttlefish appetizer, crispy and tender, typical of the Bari region.
⏱️ 240 min prep + 20 min cottura · 4 porzioni · media
Ingredients
- 400 g of cuttlefish
- 2 tablespoons of extra virgin olive oil
- 2 onions
- 1 chili pepper
- 2 cloves of garlic
- 100 g of grated pecorino cheese
- Balsamic vinegar
- Salt and pepper
Method
- Clean the cuttlefish and cut the tentacles into pieces about 2 cm long.
- In a bowl, mix the olive oil, minced garlic, chili pepper, and chopped onion.
- Add the cuttlefish pieces and let it marinate for at least 2 hours.
- In a pan, heat some oil and sauté the marinated ingredients for 5-7 minutes.
- Add the grated pecorino cheese and stir until the mixture becomes creamy.
- Serving: serve warm or cold, with a bit of balsamic vinegar on the side.
The story
Ostro Pugliese is an ancient dish dating back to Roman times, when the coastal Pugliese sailors learned to preserve cuttlefish with vinegar and salt.
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