Stewed cuttlefish is a typical dish of Italian cuisine, particularly popular in the Campania region. This delicious main course is prepared with frozen cuttlefish, onion, parsley, garlic, salt, pepper, wine vinegar, and olive oil. The cuttlefish are stewed until they become soft and tender. The intense flavor of the cuttlefish perfectly combines with the sweetness of the onion and the aroma of the parsley. With this dish, you can delight your guests and bring a bit of Italian tradition to your table.
Chop the onion, garlic, and parsley and sauté the mixture with the oil
Dry the cuttlefish, cut them into wedges, and cook them in a covered pot for 40 minutes
Add salt and pepper
Occasionally drizzle with vinegar and a little hot water
Once cooked, pour into a preheated terracotta dish and serve immediately
Pan
Knife
Cutting Board
You can serve the stewed cuttlefish with some bread to soak up the sauce!
Italia, Campania
| Energy (kcal) | 61 |
| Carbohydrates (g) | 1.96 |
| of which Sugars (g) | 1.96 |
| Fat (g) | 1.16 |
| of which Saturates (g) | 0.33 |
| Protein (g) | 10.75 |
| Fiber (g) | 0.28 |
| Sale (g) | 0.08 |
