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.
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)
Cut them in half and place them in a saucepan with the oil and a chop of onion, garlic and parsley
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
Let it cook over low heat for 15-20 minutes and serve
Pan
Knife
Cutting Board
Italia
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| Energy (kcal) | 72.79 |
| Carbohydrates (g) | 6.14 |
| of which Sugars (g) | 2.81 |
| Fat (g) | 0.82 |
| of which Saturates (g) | 0.24 |
| Protein (g) | 9.55 |
| Fiber (g) | 2.08 |
| Sale (g) | 0.05 |
