Cuttlefish stew with peas is a delicious second course of fish from Italian tradition. The cuttlefish are slowly cooked in an aromatic sauce made with onion, garlic, parsley, and white wine, which gives them an intense and rich flavor. Fresh peas complete the dish, adding sweetness and consistency. This recipe is perfect for a special lunch or dinner.
Clean and rinse the cuttlefish well (you can also use frozen product that is already gutted and just needs to be thawed)
Cut them in half and place them in a saucepan with oil and a mixture of onion, garlic, and parsley
Cook for 10 minutes over medium heat; at this point, add 1/2 glass of white wine, 1 teaspoon of white flour to thicken the sauce, the shelled peas, salt, and pepper
Let it simmer for 15-20 minutes and serve
Pan
Knife
Cutting Board
Italy
| Energy (kcal) | 72.79 |
| Carbohydrates (g) | 6.14 |
| of which Sugars (g) | 2.81 |
| Fat (g) | 0.82 |
| of which Saturates (g) | 0.24 |
| Protein (g) | 9.55 |
| Fiber (g) | 2.08 |
| Sale (g) | 0.05 |
