Cuttlefish with peas
Instructions
In a pan heat four tablespoons of olive oil with a clove of garlic and when he took colour delete.
Put in the jar cuttlefish, cut into strips, adjust salt and pepper when done, let them taste.
Sprinkle with the white wine and let evaporate.
Pour water to almost cover the cuttlefish.
Bring to a boil, then reduce the heat and simmer, covered, slowly for about an hour.
Then add the shelled peas and finish cooking for about 30 minutes.
You can also use canned peas.
In this case, drain them from their liquid, wash them and add them at the last moment.
Passed the preparation on a serving dish.
Accompanying wines: Soave Superiore DOC, Montecarlo Bianco DOC, Gravina DOC.
Ingredients and dosing for 4 persons
- 800 g of cuttlefish
- 700 g of shelling peas
- 1 glass dry white wine
- 1 clove of garlic
- 4 tablespoons of olive oil
- Salt
- Pepper