Cuttlefish With Black Olives

Preparation:

Preparation: Clean the cuttlefish and keep the ink aside. cut them into strips and flour them; in a saucepan heat a glass of oil and flavor the cuttlefish. Sprinkle them with white wine and let it evaporate. Add the diced tomatoes, half a clove of minced garlic and half a thinly sliced onion. after a quarter of an hour add the pitted black olives and simmer uncovered for ten minutes. Add a little cuttlefish ink, chopped parsley, mix and serve.