Braised baby cuttlefish
Published on 30 March 2014
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
INGREDIENTS FOR 2 PEOPLE
500 g small cuttlefish
1 tin peeled tomatoes
Half an onion
1 garlic clove
Extra virgin olive oil
Half a glass white wine
Parsley
Chilli
Salt
I gently fry chopped onion, garlic and parsley in oil.
I add thoroughly washed cuttlefish cut into strips, leaving tentacles whole, and stir.
I add white wine and let evaporate.
I add little salt and ground chilli.
I blend tomatoes and add them.
I cook about 35/40 minutes until tender.
I brush bread slices with oil, optionally rub with garlic and toast in a non-stick pan or oven.
The sauce should reduce thick. Taste and adjust salt; it should be somewhat spicy. I serve in a terracotta bowl with toasts.
500 g small cuttlefish
1 tin peeled tomatoes
Half an onion
1 garlic clove
Extra virgin olive oil
Half a glass white wine
Parsley
Chilli
Salt
I gently fry chopped onion, garlic and parsley in oil.
I add thoroughly washed cuttlefish cut into strips, leaving tentacles whole, and stir.
I add white wine and let evaporate.
I add little salt and ground chilli.
I blend tomatoes and add them.
I cook about 35/40 minutes until tender.
I brush bread slices with oil, optionally rub with garlic and toast in a non-stick pan or oven.
The sauce should reduce thick. Taste and adjust salt; it should be somewhat spicy. I serve in a terracotta bowl with toasts.
Original source: https://incucinaconlilly.com/2014/03/30/seppioline-in-umido/
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