97yr old Ines Makes Cuttlefish "a sarsa" — Ancient Method of Preserving Fish | Pasta Grannies

Today we are in the small fishing town of Castro, Puglia, with 97yr old Ines. She prepares cuttlefish a sarsa — a dish that dates back generations and was typically made with a small fish known as ope (or vope in Italian), especially around the Feast of the Annunciation (Madonna Annunziata). Back then, ope was abundant, and this vinegar-based method of preparation allowed it to be preserved for days. Ines shares her recipe: For the fish: 800g cuttlefish, cleaned and cut into strips 100g durum wheat semola (semolina flour) Peanut oil (enough for deep or shallow fry) Salt, to taste For the dressing: 2 cloves garlic 150ml red wine vinegar 150g stale semola bread A handful of fresh mint leaves 2 tbsp extra virgin olive oil Salt, to taste Buon appetito! Join this channel to get access to perks:    / @pastagrannies