Cuttlefish in white wine

Preparation:

Preparation: Wash the cuttlefish. Put the oil, garlic, cuttlefish, a little salt in a terracotta casserole; cover and stew for about 20 minutes over low heat. Raise the flame and add the white wine; let it evaporate. Combine a little breadcrumbs; add salt and finish cooking over a low heat, taking care not to dry out the cooking juices too much.