Calamari and Peas
calories: medium
category: second course
cost: medium
difficulty: medium
preparation time: 45
Ingredients
Cuttlefish 800 gr.
Extra-virgin olive oil 1 dl.
Garlic 2 cloves
Chopped parsley ˝ spoonful
Onion a small one
Dry white wine half a glass
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Extra-virgin olive oil 1 dl.
Garlic 2 cloves
Chopped parsley ˝ spoonful
Onion a small one
Dry white wine half a glass
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Preparation Peel the cuttlefish, clean them removing the eyes and the sac containing the ink and cut them into strips. Put the pan on the fire with a few spoonfuls of oil and sauté the garlic. As soon as it is golden brown, remove it and add the cuttlefish and the chopped parsley. Season with salt and pepper and bathe it with the dry white wine. When the wine has evaporated, add two spoons of water and cook slowly on low heat.
Slice the onion and sauté it with two spoonfuls of oil. Add the peas, season with salt and cook at high heat. When the cuttlefish is ready, add the peas, bring it to the boil. Serve hot. The Chef's tips Trebbiano d'Abruzzo bianco is an 11.5 dry white wine to be served at 8 to 10°C. Curiosity Cuttlefish can be made with artichokes as well.
Slice the onion and sauté it with two spoonfuls of oil. Add the peas, season with salt and cook at high heat. When the cuttlefish is ready, add the peas, bring it to the boil. Serve hot.
