The Stewed Cuttlefish

Stewed cuttlefish, thanks to the simplicity in preparing them and the incredible flavor, are one of the most tasty and popular recipes in the area. There are many variations to prepare this recipe, there are those who use tomato preserves and those who serve them in a black bread crouton.

The advice, however, is to buy them fresh and already clean and to use fresh ingredients, putting in the right passion to make an excellent dish. Today we present the cuttlefish stewed with peas:

Put a little oil in a pan and fry the onions previously cut for a few minutes. Wash the cuttlefish and, if too large, cut them into strips.

Then put the cuttlefish in the pan, leaving them to dry for minutes. When they have lost almost all the water, blend with the white wine and finally add the peas, the tomato puree, salt and pepper.

Cooking must continue for about 20/25 minutes on medium heat. When the cuttlefish with the peas are soft, they can be served with a nice spoonful of polenta. If desired, the dish can be flavored with chopped parsley.

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The Veneto Region, nestled in the north-east of Italy, is a mix of history and traditions and, all of it, is enriched by the liveliness of its inhabitants and by a wide range of typical products all to be savored. From the highest peaks of the Dolomites, he embraces and welcomes each visitor with brotherly warmth, accommodating him among the many lounges of his cities of art, giving him unforgettable emotions. Turning between the pages of this site, you can organize your next holidays in the Veneto region and thanks to the many photos published, everything will be very simple.