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Recipe by Emporion
Braised cuttlefish with peas is a delicious fish main course from Italian tradition. The cuttlefish are slowly cooked in an aromatic sauce based on onion, garlic, parsley and white wine, which gives them an intense and rich flavor. The fresh peas complete the dish, adding sweetness and texture. This recipe is perfect for a special lunch or dinner.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Clean and rinse the cuttlefish well (you can also use the frozen product, which is already cleaned of the entrails and only needs to be thawed)
Step 2 of 4: Cut them in half and place them in a saucepan with the oil and a chop of onion, garlic and parsley
Step 3 of 4: Cook for 10 minutes over moderate heat; at this point add 1/2 glass of white wine, 1 teaspoon of plain flour to thicken the sauce well, the shelled peas, salt and pepper
Step 4 of 4: Let it cook over low heat for 15-20 minutes and serve
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In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Gluten and Molluscs
In gray: not detectedDetected
| Average values | Per serving229 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 654 kJ156 kcal | 286 kJ68 kcal |
| Fat | 1.72 g | 0.75 g |
| of which saturated fatty acids | 0.5 g | 0.22 g |
| Carbohydrates | 13.95 g | 6.1 g |
| of which sugars | 7.09 g | 3.1 g |
| Fibre | 4.53 g | 1.98 g |
| Protein | 19.9 g | 8.7 g |
| Salt | 0.11 g | 0.05 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
