Cuttlefish to crock mari e monti
Instructions
Chop garlic and onion and brown them in a crock pot with oil.
Add the cuttlefish and let stand for 4 minutes.
Squirt with the wine, let it evaporate, add salt and pepper.
After 10 minutes add the tomato pulp, a bay leaf, 1 sprig of chopped thyme, cover and simmer for 1 hour over low heat.
Meanwhile Peel the mushrooms, have them jump in butter flavored with a clove of garlic, salt and pepper.
Transfer with their cooking in casserole with cuttlefish, add the peas, cover and continue cooking for 10 minutes.
Add salt, pepper and serve with toasted bread.
Ingredients and dosing for 4 persons
- 700 g of cuttlefish (frozen too)
- 150 g of tomato pulp
- 100 g of frozen peas
- 500 g of mushrooms
- 50 G = = dry white wine
- 50 g of onion
- 2 cloves of garlic
- 1 sprig of thyme
- Laurel
- 160 g of bread slices
- 10 g of butter
- 3 tablespoons of olive oil
- Salt
- Pepper