Cuttlefish and peas, a simple dish in preparation that also becomes the protagonist of an important table for its goodness. It's worth trying!
Ingredients (for 4 people)
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Cuttlefish 1 kg. (fresh or frozen)
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Peas 500 gr.
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Peeled tomato 1 can of 500 gr.
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Onion 1
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Garlic 1 clove
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White wine 100 ml
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Parsley to taste
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Bay leaf to taste
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Salt to taste
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Basil to taste
Clean the cuttlefish by removing the central bone, the beak, the entrails and the outer skins. Cut them into pieces. Slice the onion. Crush the peeled tomatoes (you can also use fresh cherry tomatoes). Wash and chop the parsley and basil.
Brown the onion and garlic in a pan with the oil. I used the earthenware Tajine pot that I often use, because it is very nice to bring to the table directly after cooking.
Add the cuttlefish and 1 teaspoon chopped bay leaf.
Sauté for 2-3 minutes, then add the white wine.
Let the wine evaporate and add the peas, basil and parsley. I used frozen peas but with fresh ones it is even better.
Mix well and cook for two-three minutes.
Add the tomato.
Mix well.
Cover and cook over low heat, stirring occasionally, for 30 minutes.
The dish is ready. Accompany it with homemade bread and enjoy!
"Only ardent patience will lead to the attainment of splendid happiness." (Pablo Neruda)