Stewed baby cuttlefish are a typical dish of Italian cuisine, particularly common in the Campania region. This delicious main course is prepared with frozen baby cuttlefish, onion, parsley, garlic, salt, pepper, wine vinegar and olive oil. The baby cuttlefish are stewed until soft and tender. The intense flavor of the cuttlefish combines perfectly 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 sweat the mixture in the oil
Dry the baby cuttlefish, cut them into pieces and cook them in a covered pan for 40 minutes
Season with salt and pepper
Occasionally splash with vinegar and a little hot water
When cooked, transfer to a previously warmed earthenware dish and serve immediately
Pan
Knife
Cutting board
You can serve the stewed baby cuttlefish with bread to mop up the sauce!
Italy, 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 |
