Cuttlefish with olives
Instructions
Clean the cuttlefish and keep aside the ink.
cut into strips and flour them.
in a saucepan heat a glass of oil and insaporitevi the cuttlefish.
Sprinkle white wine and let it evaporate.
Add the diced tomatoes, half a clove of chopped garlic and half an onion sliced thin.
After a quarter of an hour add the pitted olives and simmer ten minutes uncovered.
Add a bit of ink of cuttlefish, chopped parsley, stir and serve.
Ingredients and dosing for 4 persons
- 500 g of cuttlefish
- 200 g of peeled tomatoes
- 250 g of black olives
- 100 g of flour
- 1 glass dry white wine
- 1 glass of olive oil
- Parsley
- 1/2 onion
- Salt
- Pepper
- 1/2 clove of garlic