Potato cream with cuttlefish
- Gluten Free
- Lactose Free
- Energy Kcal 293
- Carbohydrates g 34.6
- of which sugars g 5.8
- Protein g 10
- Fats g 12.8
- of which saturated fat g 2.07
- Fiber g 4.9
- Cholesterol mg 24
- Sodium mg 707
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 35 min
- Serving: 4
- Cost: Average
PRESENTATION
Crema di patate con seppioline is that perfect Italian dish for when you're craving something simple yet a bit special. Really good stuff. Straight from the beautiful coast of Italy, it combines a creamy potato base with tender little cuttlefish and just enough bell peppers for a crunchy twist. The magic? It’s all in how these textures come together: soft seppioline, silky potatoes, and crisp veggies. Seriously good. It’s a shining example of how the sea meets the garden in Italian cooking—there's a freshness that comes from really good seafood and seasonal produce.
And you know what? Even though it feels a touch fancy, this recipe is actually super quick, so you can enjoy those moist flavors of crema di patate con seppioline without spending the whole day in the kitchen.
Along the Ligurian coast and in other seaside spots, folks put their own spin on crema di patate e seppioline—sometimes using baby squid instead of cuttlefish or swapping in local veggies for the peppers. Thing is, the main idea stays the same: smooth, soft potatoes make everything else shine. Pretty much. Since this dish is all about texture, careful plating really makes a difference. A spoonful of the potato cream, a few golden seppioline on top, and a sprinkle of those bell pepper slices can turn a simple bowl into something guests will rave about. No need for anything too fancy—just a bit of attention to presentation goes a long way. That’s why ricetta crema di patate e seppioline strikes a perfect balance between being relaxed and a bit elegant.
Whether you're making it for friends or just want a taste of the Italian coast at home, it works beautifully. For real. Plus, the crema di patate e seppioline base is fantastic for picking up other seafood flavors, like in a tangy crema di patate e calamari or even a light vellutata di patate con seppioline. This dish captures the heart of coastal Italian cuisine, harmonizing fresh seafood with garden-fresh veggies in a way that's both refined and easy to achieve.
INGREDIENTS
- Ingredients for the cream
- Potatoes 1.75 lbs (800 g)
- Leeks 1
- Vegetable broth 1.67 cups (400 ml)
- Extra virgin olive oil to taste
- Fine salt to taste
- For the cuttlefish
- Cuttlefish 0.7 lb (300 g)
- Green peppers 1.75 oz (50 g)
- Red peppers 1.75 oz (50 g)
- Garlic 1 clove
- Lemon peel 1
- Lemon juice ½
- Thyme 2 sprigs
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Potato cream with cuttlefish
To prepare the potato cream with cuttlefish, start with the cream: make the Vegetable broth with celery, carrot, and onion. Thinly slice the leek 1, peel the potatoes and cut them into cubes 2. Heat a drizzle of olive oil in a pan and gently soften the leek over low heat for 10-15 minutes 3,
when it is softened, add the potatoes 4, cover them with the vegetable broth 5, and continue cooking, add salt, cover with a lid 6, and cook over medium heat for about 15 minutes.
Remove the stem from the peppers and take out the seeds, then cut them into thin strips 7. Take the cuttlefish and cut them into strips about 1/4 inch wide 8. If you bought cuttlefish that need cleaning, you will need to gut them and rinse them under running water. Grate the lemon zest 9
squeeze the juice from half 10. In a large pan, sauté the garlic clove to flavor the oil, add the peppers 11, and just soften them for a few minutes; they should remain crunchy. Remove the garlic clove with tongs and add the cuttlefish 12.
Flavor with thyme 13, with the lemon zest and juice 14, and stir with a spoon. Add salt and pepper and cook for a few minutes. Then turn off the heat 15.
Focus on the cream: transfer the cooked potatoes to a high-sided bowl and blend them with an immersion blender 16 until you get a thick cream 17, add salt and pepper, and distribute the cream onto serving plates, placing the sautéed cuttlefish in the center. Drizzle with a little raw olive oil and immediately serve your potato cream with cuttlefish 18.