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Roman recipes

Cuttlefish with peas


800 g cuttlefish
800 g fresh peas
1 clove of garlic
Extra virgin olive oil
Salt and pepper

Skin the fish, wash it and dry it, then cut it into thin strips.
Warm 5 tbs. of oil in a pan, add the peeled garlic and brown it, then remove it.
Place the fish in the pan, stir it, add salt and pepper, and cover with a glass of boiling water, adding the tomatoes at the end. Meanwhile, shell the peas and cook them over a lively fire, with some oil and onions. Once the cuttlefish is cooked, add it to the pan, then add some more hot water and continue to cook. Remove the lid from the pan for the last 10 minutes and reduce the sauce.

Related to: Secound courses