Cuttlefish in the earthenware Mari E Monti
Recipe second for 4 people based on Cuttlefish with tomato.
Preparation:
Preparation: Chop the garlic and onion and let them dry in an earthenware saucepan with the oil. Add the cuttlefish and let them flavor for 4 minutes. Pour in the wine, let it evaporate, add salt and pepper. After 10 minutes, add the tomato pulp, a bay leaf, 1 sprig of chopped thyme, cover and cook for 1 hour over low heat. In the meantime, clean the mushrooms, sauté them in the butter flavored with a clove of garlic, salt and pepper. Transfer them with their cooking juices to the saucepan with the cuttlefish, add the peas, cover and continue cooking for 10 minutes. Season with salt and pepper and serve with toasted bread.
Ingredients:
Ingredients: 700 G Cuttlefish (also Frozen) - 150 G Tomato Pulp - 100 G Frozen Peas - 500 G Champignon Mushrooms - 50 G Dry White Wine - 50 G Onion - 2 Garlic Cloves - 1 Sprig Thyme - Bay Leaf - 160 G Homemade Bread Sliced - 10 G Butter - 3 Tablespoons Olive Oil - Salt - Pepper
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