Tonight I want to present another great and simple fish dish typical of the cuisine toscana.La the original recipe calls for tomatoes, but I prefer it without, in black. You can use either fresh or peas frozen ones and the same goes for seppie.Naturalmente if using fresh produce will have a definitely better pot.
cuttlefish with peas
INGREDIENTS: 4 people
about 800 grams of squid
400 g shelled peas 2 cloves of garlic, parsley
white wine extra virgin olive oil salt and pepper
COMPLETION: Wash and dry the squid and the cuttlefish used strisce.Se cut off the tentacles and just split in half sacca.In a saucepan sauté chopped garlic in hot oil and fry just add the flavor seppie.Far a moment, then sprinkle with a little white wine and let evaporare.Unire now the peas, salt and pepper to flavor and add a little hot water and cook up for about 40 minutes until the liquid has not all been absorbed and peas are soft. Once in cooking off the heat and sprinkle with chopped parsley.
With this recipe, I still want to participate in the contest VALERIO
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