Description
Cuttlefish with peas is a yummy and authentic 2nd course, normal of standard Sardinian food and an inescapable lead character of sluggish Sunday household lunches. It is prepared with easy active ingredients, whose goodness is improved by sluggish cooking and the addition of Mediterranean tastes: tomato, garlic, onion and parsley. A dish with ancient origins, so welcoming that bringing it to the table is constantly an event.
Components
1 kg of cleaned up cuttlefish;
500 g of peas;
200 g of tomato puree;
50 g of gewurztraminer;
1 golden onion;
1 clove of garlic; fresh parsley to taste; veggie broth to taste; to taste additional virgin olive oil; salt and pepper to taste.
Guidelines
Put a generous drizzle of additional virgin olive oil onto the bottom of a pan, ideally terracotta, include an entire clove of garlic and let it taste for about a minute. Include the carefully sliced onion and prepare it over low heat for about 10 minutes, including a little hot veggie broth if essential. Include the completely cleaned up and sliced cuttlefish, blend them and season them with salt and ground pepper. Raise the heat and brown them for a couple of minutes, include the gewurztraminer and wait on the alcohol to vaporize. Include the peas, mix and include the tomato puree, watered down with a little hot veggie broth. Cover the pan with a cover and let the cuttlefish cook for about thirty minutes. When prepared, include lots of sliced parsley and season whatever with a drizzle of raw additional virgin olive oil. The cuttlefish with peas are outstanding if consumed hot, with some homemade bread to dip in the tomato sauce.
Note
To make this dish you can utilize fresh shelled peas (they are quickly offered from June), or frozen peas, which keep their dietary residential or commercial properties undamaged. In this case, we suggest that you initially blanch them in boiling water for about a minute, to avoid the ice from stopping the cooking of the cuttlefish.
If you are not knowledgeable about cleaning up cuttlefish, you can call your relied on fishmonger to purchase them currently cleaned up. In this case, ask to keep the bag including the ink aside: you can utilize it to prepare wonderful linguine with squid ink, to be served on Sundays and on unique celebrations.
Cuttlefish with peas is a meal popular throughout the island, however the dishes do not constantly correspond. Numerous like to prepare them without tomatoes, so regarding improve the taste of the fish, and utilize the timeless Vermentino di Sardegna to accompany the cooking. We, obviously, suggest both variations.
