Cuttlefish With Peas

Preparation:

Preparation: In a saucepan, heat four tablespoons of oil with a clove of garlic and when it has browned, remove it. Put the cuttlefish cut into strips in the bowl, season with salt and pepper, mix them, let them infuse. Sprinkle them with white wine and let it evaporate. Pour water until it almost covers the cuttlefish. Bring to the boil, then reduce the heat and cook, slowly and covered, for about an hour. Then add the shelled peas and finish cooking for about 30 minutes. You can also use canned peas. In this case, drain them from their liquid, wash them and add them at the last minute. Transfer the preparation onto a serving plate. Accompanying wines: Soave “Superiore” DOC, Montecarlo Bianco DOC, Gravina DOC.