Cuttlefish With Spinach

Preparation:

Preparation: Clean the cuttlefish, wash them, dry them and cut them in half. Peel the spinach, wash it, drain it, put it in a saucepan and cook it for a few minutes over medium heat without adding any more water. Drain, squeeze and chop them. In a saucepan, heat two tablespoons of oil and brown the thinly sliced onion with the whole garlic. Remove as soon as it turns golden. Add the cuttlefish, mix, salt and pepper, sprinkle with a glass of white wine, let it evaporate and then cook over low heat with the pan covered for about ten minutes. Add the chopped spinach, the tomato sauce and cook for about half an hour. Meanwhile, let the pine nuts brown in a hot oven, moving them occasionally, and then add them to the cuttlefish a few minutes before removing them from the heat. Stir to distribute well. Transfer the preparation to the hot serving dish and serve. Accompanying wines: Montello E Colli Asolani Chardonnay DOC, Orvieto “Classico” DOC, Contessa Entellina Chardonnay DOC.