Cuttlefish with Peas (Seppioline con Piselli)
Instructions
Diced chopped celery and carrot and fry them with 3 tablespoons oil and garlic.
Clean the cuttlefish, wash them and place them together to the sauce; Add salt, pepper, wet with wine and let it partly evaporate.
Add the tomatoes and basil, sprinkle with a teaspoon of flour and cook over low heat for 40 minutes by combining half-cooked peas.
Ingredients and dosing for 4 persons
- 800 g of cuttlefish
- 200 g of boiled peas
- 1 carrot
- 1 costa of white celery
- Some leaves of basil
- Garlic
- Dry white wine
- 400 g of tomato pulp
- Little of flour
- 3 tablespoons of olive oil
- Salt
- Pepper