CUTTLEFISH with PEAS 2

07560 CUTTLEFISH with PEAS INGREDIENTS for 4 people: 700 g of cuttlefish media thickness, one medium onion, 1 garlic clove, 300 g of ripe tomatoes, three tablespoons of oil, four teaspoons of chopped parsley, a little glass of dry white wine, salt, pepper, 500 g of fresh peas already shelled.

Clean the cuttlefish; spellatele, deprive of flat bone, eyes and beak, remove the tentacles with the innards and discard them, along with bags of ink.

Washed well and cut into rings bags of 1 cm.

wide.

Peel the onion and the garlic and mince them separately.

Dip the tomatoes in boiling water, then Peel, seed give (to make this operation easier, cut the tomatoes in half and spremeteli) and mash with a fork.

You heat the oil in a saucepan and add the onions to wilt; When this will be transparent (keep the flame low so that the onion does not browned), add the garlic, half of the parsley and wine.

Let the wine evaporate, then add the cuttlefish.

Add salt and pepper, cover the Pan and cook over low heat for 15 minutes.

After this time, add the tomatoes and cook for another 15 minutes.

Add the peas and finish baking in covered container (for cooking peas will take 15-20 minutes).