Method

1. Sofrito: Heat the EVO in an appropriate rondeau. Add the onions and garlic and cook until they release their moisture and lightly caramelize. Add the grated tomato to the rondeau, and continue cooking over a low flame, until the juice of the tomato has evaporated, and the flavors have concentrated, and the consistency is jam-like. Season with S&P, and reserve the sofrito.
2. Meatballs: Remove the crust of the white-bread loaf and place in a S.S. bowl. Add the milk and moisten the bread. Add the meat, parsley, pine nuts, salt, and pepper. Mix well to distribute evenly. Take a small sample, shape, and sauté in oil. Taste the seasonings, adjust. Roll all the seasoned meat into ¾ oz. balls, and dredge in flour. Deep fry in pure olive oil, until they are lightly golden. Do not over-cook. They will finish cooking in the ragout.
3. Cuttlefish/Sepia: 1. In the proper size rondeau, add some EVO, and sear the cuttlefish until they are well charred. Remove the “cuttle-bone,” and discard. Press the bodies to release the innards juices. Season with S&P, deglaze with white wine, add a stick of cinnamon, bay leaves, the sofrito, and carefully return the meatballs. Add either water or a light appropriate broth to braise the cuttlefish and meatballs tender, as well as for the liquids to concentrate to the desired flavor and consistency.
4. Picada: Combine all 4 ingredients and pound to a paste consistency. Finish the sauce with the picada until you achieve a balanced flavor.