Cuttlefish with Peas (Seppie con Piselli)
Instructions
Wash the cuttlefish, remove the beak and cut them in half.
Fry the onion and parsley in the oil, add the cuttlefish and peas and seasoning.
Deglaze with the wine and let it evaporate.
Cook covered for about 30 minutes, adding water if necessary.
Salt and pepper just before the end of cooking.
Ingredients and dosing for 4 persons
- 800 g of cuttlefish
- 200 g of shelled peas
- 1 onion
- 3 tablespoons of white wine
- 2 tablespoons of olive oil
- Salt
- Pepper
- Chopped parsley