Creamy cuttlefish with peas
Main course
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Cook Time
1 h 20 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
This is a dish that takes me back to my childhood, when my grandmother used to prepare cuttlefish with peas. The recipe is simple but the result is a creamy and tasty main course, perfect for a family dinner. The cuttlefish, once cooked, become very tender and go perfectly with the sweetness of the peas and the tomato sauce. Ideal to serve with croutons to collect the sauce. A real comfort food!
Ingredients (9 ingredients)
-
Cuttlefish
-
Peas
-
1 piece Onion
-
1 bunch Parsley
-
to taste Extra virgin olive oil
-
White wine
-
Chopped tomatoes
-
to taste Salt
-
to taste Pepper
Preparation (7 steps)
Chop the onion
Put the onion in the bowl and chop for 3 Sec./level 5. Transfer to a bowl and set aside.
Chop the parsley
Put the parsley in the bowl and chop for 3 Sec./level 5. Transfer to a separate bowl and set aside.
Sauté the onion
Pour a drizzle of extra virgin olive oil into the bowl, add the chopped onion and sauté for 3 Min./120°C/level 1.
Cook the cuttlefish
Add the cuttlefish cut into strips to the bowl and cook for 5 Min./Varoma/level 1. Deglaze with the white wine and let the alcohol evaporate.
Add the peas and tomato
Add the peas (fresh or frozen), chopped tomatoes, salt and pepper to the bowl. Mix gently with the spatula.
Slow cooking
Cook for 50 Min./100°C/level 1/Reverse, stirring occasionally with the spatula. If necessary, add a little water.
Add the parsley and serve
When the cuttlefish are soft and the sauce is thick, add the chopped parsley and mix gently with the spatula. Serve immediately.
Finished cooking? Great! 🎉
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Created by
Francesca Barbieri
4
Rezepte
0
Kochbücher
Allergens
- Molluscs
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