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 Cuttlefish with Peas | Status Approved | | Name |  Cuttlefish with Peas | | Category | Italian, Fish & Seafood | | Serves/Yields | 4 | | Difficulty | Easy | | Prep. Time | 30 min | | Cook Time | 40 min | | Introduction | | Cuttlefish with Peas, or Seppie Coi Piselli: This is one of the most classic ways of preparing cuttlefish. Pellegrino Artusi ( a very famous food writer) mentions it in "La Scienza in Cucina" e "L'Arte di Mangiar Bene", which came out in 1891 | | Ingredients | | 2 pounds cuttlefish (you may want to ask your fishmonger to clean them for you)
1 pounds fresh peas (if you buy them unshelled you will need twice as much by weight)
1 pound (450 g) ripe plum tomatoes , blanched, peeled, seeded, chopped and drained
1 garlic_clove , crushed
1 cup dry white wine
A small bunch parsley , minced
1/2 cup olive oil
1/2 cup hot vegetable broth
A small onion , minced
Salt and pepper to taste | | Directions | | Step: 1 | Clean the cuttlefish, discarding the beak and the eyes, the skin and the entrails, (or better ask your fishmonger to clean them for you) wash it well, and cut into pieces about one inch large.
Heat half the oil in a saucepan. Add the crushed garlic and cook until pale golden brown. Add the cuttlefish and cook briefly, stirring the pieces. Sprinkle the wine into the pot and let it evaporate over a moderate flame, then add the tomatoes and hot water to cover. Cover the pot, reduce the flame, and simmer the cuttlefish for 40-45 minutes.
Meanwhile, sauté the onion in the remaining oil in another pot; when it has become translucent and has softened add the shelled peas. Season them with salt and pepper, add the hot broth, and cook them for about 10/15 minutes. At this point drain them, reserving the broth, and transfer them to the cuttlefish pot to finish cooking with the fish. Use the peas broth if the sauce becomes too thick. When the fish is done, dust it with the minced parsley and serve.
Frascati Superiore, or Fiano di Avellino are the right wines to accompain this great dish. |
Time submitted: Thursday, October 27. 2005 at 15:02:35 Contributed By: guido
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