Halfway between a soup and a colorful sauce, here is the recipe of cuttlefish and peas!
Halfway between a soup and a tasty sauce, cuttlefish and peas it is a magnificent dish to accompany crispy croutons of homemade bread.
The fish combined with the first fruits of spring becomes one of the favorite dishes of the Neapolitans.
In addition, you will not be able to resist "azzuppare" so much good flavored bread, perhaps with a little garlic.
But do not worry because this dish can very well be eaten cold on a warm summer evening, try it!
Ingredients
- 600 gr cuttlefish or fresh octopus
- 1 kg of peas in pods (or 200-250 gr canned peas)
- a clove of garlic
- 2 tablespoons of extra virgin olive oil
- 300 gr peeled tomatoes
- salt and pepper to taste
- some fresh basil leaves
We prepare cuttlefish and peas
Proceed with cleaning the molluscs well eliminating the part containing the head and the muzzle. If you do not find small fresh shellfish, even frozen ones will be fine. Also clean the peas by separating them from the pod and blanching them in some lightly salted water for 3-4 minutes. Drain and put them aside.
The soup
In the pan, heat the oil with the garlic clove, brown the peas and add the peeled and pressed tomatoes with the use of a fork.
Let the sauce reduce for at least 2 minutes on high heat. Add the cleaned and drained molluscs to the pan and cook for another 10-12 minutes. Add salt and pepper before serving the dish with some bread, seasoned with some fresh basil leaves.
