Cuttlefish Soup
Recipe second for 4 people based on cuttlefish with tomato - cooking method oven.
Preparation:
Preparation: Chop the onion together with the celery and parsley and cut the carrot into thin slices; shell the peas. Let the onion, parsley, celery, carrot and whole garlic (which you will then remove) dry in 4 tablespoons of oil (preferably in an earthenware pan), then add the washed and cleaned cuttlefish and cook, turning, for a few minutes . Sprinkle with 1/2 glass of white wine, let it evaporate then add the peeled tomatoes, salt and pepper and cook for about 20 minutes, stirring occasionally. Once the indicated time has elapsed, add the peas and finish cooking by leaving them on the heat for another 10 minutes, adding some hot water if necessary if the preparation gets too dry. Serve the soup accompanying it with slices of homemade bread toasted in the oven.
Ingredients:
Ingredients: 400 G Cuttlefish - 250 G Peeled Tomatoes - 150 G Peas - 1 Onion - 1 Small Carrot - 1 Celery Stick - 1 Garlic Clove - 1 Tuft Parsley - 1/2 Glass Dry White Wine - 4 Tablespoons Extra Olive Oil- virgin - Salt - Pepper - Some Slices Homemade Bread
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