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Home Flavours Traditional Recipes Fish dishes Cuttlefish "alla romagnola" with peas

Cuttlefish "alla romagnola" with peas

Cuttlefish in tomato sauce with peas is one of the most popular traditional second course meals along the Riviera, and spring, when fishing begins again, is the best season to try this fantastic seafood dish.

Difficulty: medium

Cuttlefish and peasIngredients: 1.2 kg of cuttlefish, 50 g. of extra virgin olive oil, 1 crushed garlic clove, parsley, 1 cup of dry white wine, ½ cup of water, 500 g. of medium sized fresh peas (or canned), 2 spoonfuls of double concentrated tomato paste, pepper and a pinch of salt.  Serves 4.

Preparation: skin and wash the cuttlefish, being careful to remove not only the bones but also the eyes and the beaked mouth, then cut it into strips. Put a pan on medium heat with the oil and garlic, sauté the garlic a little then add the parsley.  Let it cook briefly, then add the cuttlefish, a pinch of salt and pepper. Cook over low heat stirring occasionally with a wooden spoon until all the water from the cuttlefish has evaporated.  Next add the white wine and cook until it evaporates.  Lastly, add the water and tomato paste.  Let everything simmer covered over low heat for about one hour.  Taste the cuttlefish to check if it is done, and if not, continue cooking.  Then add the peas, already shelled and washed, and let simmer another 30 minutes (if you are using canned peas, add them 7/8 minutes before the end).  Continue cooking everything until the peas and the cuttlefish are ready, adding a little hot water if necessary. Add salt and pepper to taste at the end.

Serve the cuttlefish hot with two pieces of garlic bread.

Recipe sent in by: Enilde Sancioni, Rimini

Last modified Feb 27, 2012

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