I am spending the fall in Venice, and have had the pleasure of eating at any number of good to great restaurants ([BROKEN LINK REMOVED] has some listings of them, as well as a lively discussion). However, mostly I cook, and I am looking for advice from anyone who knows how to properly prepare 'seppie.'
Seppie, for the unitiated, is cuttlefish, a fleshy squidy sort of beast that is served in a sauce of its own ink. I see them in the fish market, and can find various recipes for them in various 'How to cook Venetian' books, but would like to hear about recipes from someone who has actually tried and succeeded in cooking them well.
Thanks in advance for your help!