← Nouns Cooking · Italian

Ingredients

• 800 g cuttlefish (or squid), cleaned
• 400 g peas, fresh or frozen
• 1 small onion, finely chopped
• 1 clove Garlic, crushed
• 100 ml dry white wine
• 250 ml Passata
• 4 tbsp extra virgin olive oil
• 2 tbsp Parsley, chopped
• Salt
• Black pepper

Method

1. Cut the cuttlefish bodies into strips about 1 cm wide and the tentacles into small bunches.
2. Warm the oil in a wide pan over medium heat and soften the onion and garlic for 5 min.
3. Add the cuttlefish and cook for 5 min, stirring, until it turns opaque and releases its liquid. Pour in the wine and let it bubble for 2 min.
4. Stir in the passata and 100 ml water, cover and simmer gently for 20 min.
5. Add the peas with a pinch of salt and cook, covered, for 15 min more until the cuttlefish is tender and the sauce has thickened. Add a splash of water if it gets dry.
6. Season with pepper, scatter with parsley and serve with bread or polenta.

Tips

• Ask your fishmonger to clean the cuttlefish; the ink sac is messy to remove at home.
• Contains molluscs.

Sources

Written in our own words after cross-checking these recipes:

Memorie di Angelina GialloZafferano Great Italian Chefs