In this chapter we present one of the tastiest, most interesting and easy-to-perform dishes of Venetian cuisine: 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.
1 kg Cuttlefish
300 gr Peas
3 White onions
400 gr Tomato preserve
50 gr White Wine
Salt and pepper
Preparation: 25 minutes
Cooking time: 45 minutes
Doses for: 4 people
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