Cuttlefish with peas is a fairly light dish and therefore ideal for people who prefer low-fat, easily digestible meals that are also very flavorful and appetizing. We recommend pairing this dish with Grisela Soave Classico.
Ingredients
- 1 kg of cuttlefish
500 gr peas
1 glass of white wine
1 onion
extra virgin olive oil (EVO) 4 tablespoons
salt to taste
black pepper to taste
Preparation
Clean the cuttlefish and cut them into strips.
Chop the onion and sauté it in a large skillet. Then add the cuttlefish and sauté them briefly. Next, deglaze with white wine and let it evaporate completely.
Once the cuttlefish is nicely browned, add the peas, season with salt and pepper to taste, and continue cooking over low heat for 10 minutes with the pan covered so that everything can simmer.
Finally, add enough water to cover the ingredients and finish cooking with the pan covered.
From the menu of Antica Casa della Malvasia, Contrà delle Morette 5, Vicenza
