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You are here: Home / Recipes / Entrées / CUTTLEFISH STEW with green peas, Italian style

CUTTLEFISH STEW with green peas, Italian style

02/10/2016 by Filippo Trapella Leave a Comment

Cuttlefish stew with green peas is a classic Central Italian dish. Lazio and Campania cuisines are fighting the fatherhood of this recipe for centuries, and the question in not resolved yet! The cuttlefish are slow cooked with a tasty tomato sauce. The green peas have to be soft but not mushy. I like serve this cuttlefish stew with bread slices, but it is very delicious served with rice or tossed with pasta as well!

CUTTLEFISH STEW with green peas, Italian style

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seppie-piselli

  • 2 Lb (900 g) cuttlefish
  • 1 Lb (450 g) green peas
  • 11/2 cup (350 g) tomatoes puree
  • 1/2 white onion
  • 1 clove of garlic
  • 1/2 glass white wine
  • 4 tbsp extra virgin olive oil
  • 1 tbsp fresh parsley
  • 1 dash black pepper
  • to taste table salt

CUTTLEFISH STEW with green peas, Italian style

FIRST STEPS

Mince the onion, then crush the clove of garlic. Place a sauce pan over the heat and warm the olive oil. Now, pour the onion and garlic into the pan and cook over medium heat until very soft and translucent, stirring occasionally. Meanwhile, shuck the green peas, or opt for frozen if not right season. Clean the cuttlefish  and slice them into rings thick 1/2 inch.

CUTTLEFISH STEW with green peas, Italian style

CUTTLEFISH STEW

When he onion and garlic are very soft, raise the flame and add the cuttlefish. Stir-fry 5 minutes, stirring continuously, then baste with white wine. Cook over hith heat a couple of minutes more, then add the tomato puree. Now, lower the flame, the pan with a lid, and cook 20 minutes. Finally, add the green peas, cover with the lid and cook until peas are soft, but not mushy.

CUTTLEFISH STEW with green peas, Italian style

Serve the cuttlefish stew

The cuttlefish stew pairs perfectly with bread slices, but is amazing with pasta or rice as well! Is possible conserve the stew into the fridge a couple of days, but it give its best just cooked.

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PRINTABLE VERSION

CUTTLEFISH STEW with green peas, Italian style
 
Print
Prep time
10 mins
Cook time
45 mins
Total time
55 mins
 
Cuttlefish stew with green peas is a classic Central Italian dish. Lazio and Campania cuisines are fighting the fatherhood of this recipe for centuries, and the question in not resolved yet! The cuttlefish are slow cooked with a tasty tomato sauce. The green peas have to be soft but not mushy. I like serve this cuttlefish stew with bread slices, but it is very delicious served with rice or tossed with pasta as well!
Author: Filippo Trapella - philosokitchen.com
Recipe type: Entree
Cuisine: Italian
Serves: 4
Ingredients
  • 2 Lb (900 g) cuttlefish
  • 1 Lb (450 g) green peas
  • 11/2 cup (350 g) tomatoes puree
  • ½ white onion
  • 1 clove of garlic
  • ½ glass white wine
  • 4 tbsp extra virgin olive oil
  • 1 tbsp fresh parsley
  • 1 dash black pepper
  • to taste table salt
Instructions
  1. FIRST STEPS
    Mince the onion, then crush the clove of garlic. Place a sauce pan over the heat and warm the olive oil. Now, pour the onion and garlic into the pan and cook over medium heat until very soft and translucent, stirring occasionally. Meanwhile, shuck the green peas, or opt for frozen if not right season. Clean the cuttlefish and slice them into rings thick ½ inch.
  2. CUTTLEFISH STEW
    When he onion and garlic are very soft, raise the flame and add the cuttlefish. Stir-fry 5 minutes, stirring continuously, then baste with white wine. Cook over hith heat a couple of minutes more, then add the tomato puree. Now, lower the flame, the pan with a lid, and cook 20 minutes. Finally, add the green peas, cover with the lid and cook until peas are soft, but not mushy.
  3. SERVE THE CUTTLEFISH STEW
    The cuttlefish stew pairs perfectly with bread slices, but is amazing with pasta or rice as well! Is possible conserve the stew into the fridge a couple of days, but it give its best just cooked.
  4. CUTTLEFISH STEW with green peas, Italian style
3.4.3177

 

Filed Under: Entrées, Gluten Free, My Authentic Italian Recipes, Paleo, Recipes, Slow Cooked Tagged With: bread, Campania, classic, cuttlefish, entree, fish, italian, italy, Lazio, pasta, puree, recipe, recipes, rice, sauce, seafood, slices, stew, stewed, tomatoes, tossed, traditional

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