Italian Food Recipes

This is a delicious recipe made with cuttlefishes and peas ideal as a secound course. It is typical of Rome. You can use cuttlefishes to prepare many recipes such as stuffed cuttlefishes, Spaghetti with squid ink.

INGREDIENTS (for 4 people):
1 Kg of Cuttlefishes
450 g Peas
1 Clove of garlic
1 dl of White wine
30 g of Parsley
1 Small onion
3 tablespoons of extra virgin olive oil
Salt
Pepper

PREPARATION TIME: 20 minutes

COOKING TIME: 50 minutes

WINE: Frascati (White Wine)

PREPARATION
Clean and peel the cuttlefishes. Cut them into strips.


In a pan preheat the extra virgin olive oil add the crushed garlic and let them brown at low flame. Then take away the garlic from the oil and add the cuttlefishes. Salt, pepper and let them cook for about 5 minutes at high flame.

Add the wine and let it evaporated. Add 1 / 2 glass of water and continue to cook for about 30 minutes.

In the meantime boil the peas in salted water. Then in another pan preheat 1 tablespoon of extra virgin olive oil, peel the onion, cut it into thin slice and add it in the pan. When the onion is wilted add the peas and cook them for about 5 minutes.

When the peas are ready add them to the cuttlefishes together with the parsley and after 2 minutes serve them hot.

This is the result:

BUON APPETITO!