Cicerchie And Cuttlefish Soup

Preparation:

Preparation: Soak the grass peas for 12 hours, change the water and boil them, adding salt at the end. Braise the garlic in oil with chopped carrot, celery, parsley, add the cleaned and washed cuttlefish and brown for 10 minutes. Deglaze with the wine, add the broth, the chopped tomatoes, the grass peas, salt and pepper and cook for 30 minutes. Serve on toasted bread.