Serves: 4 people Difficulty ': Easy Preparation time: 1 hour and 30 minutes.
INGREDIENTS
800g. cuttlefish, best small 200gr. of fresh or frozen peas 200g. potatoes 4 tablespoons extra virgin olive oil 1 bunch of parsley 200g. fresh tomatoes 1 medium onion 1 stalk of celery 1 handful of basil leaves 1 / 2 cup dry white wine 1 clove garlic 1 bay leaf salt pepper.
PROCEDURE
INGREDIENTS
800g. cuttlefish, best small 200gr. of fresh or frozen peas 200g. potatoes 4 tablespoons extra virgin olive oil 1 bunch of parsley 200g. fresh tomatoes 1 medium onion 1 stalk of celery 1 handful of basil leaves 1 / 2 cup dry white wine 1 clove garlic 1 bay leaf salt pepper.
PROCEDURE
After peeled the onion, celery, garlic, parsley and basil, finely chopped Make it.Thoroughly clean the squid by removing the eyes, bone and bladder ink. Wash well and drain. Put a pan on the stove, preferably earthenware, add oil and chopped Pharmacokinetic and brown until 'the sauce will not be' withered. Now add the squid, including tentacles and continue browning.
Sprinkle with salt and white wine. Soak for a while the tomatoes in boiling water, peel, chop and add to the cuttlefish. After a bit brown 'it all, add the peas, diced potatoes, bay leaf, salt and pepper, then cover and cook over low heat for about 1 hour, stirring occasionally. TIP If used for cooking the clay pot, do not forget to use a spargifiamma.
You can serve the squid directly in the pan and, if you want to make it a main dish, accompanied with polenta.
Sprinkle with salt and white wine. Soak for a while the tomatoes in boiling water, peel, chop and add to the cuttlefish. After a bit brown 'it all, add the peas, diced potatoes, bay leaf, salt and pepper, then cover and cook over low heat for about 1 hour, stirring occasionally. TIP If used for cooking the clay pot, do not forget to use a spargifiamma.
You can serve the squid directly in the pan and, if you want to make it a main dish, accompanied with polenta.
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