Cuttlefish with peas
Description
Looking for new, authentic dishes for your table? Among the seafood treasures that feature prominently in Sardinian recipes , cuttlefish are perhaps the tastiest and easiest to cook , perfect paired with peas , as our recipe suggests.
A tasty and delicious second course based on cuttlefish , which you can flavour using a good Sardinian white wine to deglaze the dish, such as a nice Vermentino di Gallura .
In our version we offered you cuttlefish with peas in white sauce, but lovers of mopping up the sauce can add a little tomato pulp or dried tomatoes , for an even more inviting version with sauce .
Ingredients
to recalculate the ingredient amounts
- UHT full cream milk Arborea 1000 ml
- Cuttlefish 800 g
- Peas 400 g
- Dry white wine 125 ml
- Water 200 ml
- Garlic 8 g
- Parsley 15 g
- Salt 4 g
Instructions
- 1 To prepare the cuttlefish with peas, first clean the cuttlefish thoroughly under running water, dry them with a kitchen towel, and cut them into rings. Then, let the cuttlefish soak in milk for about an hour, so that they become even more tender and soft and the fishy smell fades slightly.
- 2 Once the cuttlefish have softened, chop the garlic and parsley and sauté them in a pan with hot oil, then add the cuttlefish and mix well.
- 3 Once the cuttlefish have turned a little golden brown, deglaze them with white wine, and once the wine has evaporated, add the peas and season with salt.
- 4 Mix well, add the water and cook over low heat for 30 minutes.
- 5 Once the time has passed, turn off the heat and serve your tasty cuttlefish with peas.
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Did You Know?
The origins of this dish are unclear. Some say it comes from Liguria , due to the presence of fish, others from the Marche or Romagna regions. However, the recipe for cuttlefish with peas is most often associated with Lazio, where it is considered a typical dish.
Precisely because of the unusual combination of fish and legumes, sea and mountain , it is one of the most transversal dishes of our country, characterised by an incredible variety of landscapes, which allow you to go from sea air to mountain air in a very short time.
Precisely because of their peculiarity, the Italian writer and playwright Achille Campanile He wrote a short story about cuttlefish and peas, describing their strange pairing: “Cuttlefish and peas are one of the strangest and most mysterious pairings in the kitchen. Cuttlefish, while alive, are completely unaware of the existence of peas. […] Cuttlefish do not and cannot have any idea of those legumes. It must be said more: they have no idea of legumes in general or of vegetables. But what am I saying: vegetables? They are completely ignorant of vegetable gardens, the earth, leaves, grass, trees, and the entire airy world. They do not know that somewhere far away there are meadows […].”
Variations on this recipe vary from region to region; some offer a white version , adding potatoes or onions, while others prefer a red version, adding fresh tomatoes. Either way, there’s no doubt that it’s an extremely tasty and easy-to-prepare dish.
Arborea menus
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Come and discover the most traditional recipes of our homeland, Sardinia. We’ve prepared some simple menus for every day and some more elaborate ones for special occasions.
