Stewed Cuttlefish (Seppioline in Umido)
Instructions
Chop the onion, garlic and parsley, and let wither the chopped with oil.
Dry the cuttlefish, cut them into wedges and boil in a covered container, for 40 minutes.
Season with salt and pepper.
Occasionally sprinkle with vinegar and a little hot water.
After cooking, pour into a container of terracotta, previously heated, and serve immediately.
Ingredients and dosing for 4 persons
- 300 g of frozen cuttlefish
- 100 g of onion
- Parsley
- Garlic
- Salt
- Pepper
- Wine vinegar
- Olive oil