Mezzi Occhi di Lupo al nero di seppia

Mezzi Occhi di Lupo with squid ink

Ingredients for 4 servings:

  • 400g IGP Gragnano Mezzi Occhi di Lupo
  • 800g cuttlefish and its ink 
  • Tomato paste to taste
  • ½ red onion
  • 1 clove of garlic from Vessalico
  • ½ glass of white wine 
  • 3 tbs evoo
  • Fresh parsley to taste
  • Salt and chilli to taste


Brown the garlic and chilli into a pan with some oil

Add the onion finely chopped. Once it sweats, add the cuttlefish previously cleaned and cut into cubes. Add the tomato paste and simmer with white wine. Add some salt

Meanwhile, cook pasta al dente into abundant salted water, then pour it in the pan with the sauce and mix it all together with the ink

Add some cooking water if needed

Garnish with fresh parsley, plate and serve.

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