Cuttlefish in white wine with peas and whole wheat bread

Ingredients

For 1 serving

• Cuttlefish200 g
• Peas150 g
• White wine60 ml
• Onion50 g
• Tomato passata80 g
• Extra virgin olive oil1 tablespoon
• Whole wheat bread50 g
• Parsleyto taste
• Saltto taste

Contains: gluten, shellfish, sulphites,

In season: April – June

Method

1. If the cuttlefish aren't already cleaned, pull off the head with the tentacles, remove the cuttlebone, innards, eyes and beak, peel the body and rinse well; cut into strips about 1 cm wide.
2. Peel and finely chop the onion. Heat the oil in a pan over medium-low heat and soften the onion for 4–5 minutes, until translucent.
3. Turn the heat up to medium-high, add the cuttlefish and cook for 3 minutes, stirring, until white and opaque; pour in the white wine and let it evaporate for 1–2 minutes.
4. Add the passata and peas with a pinch of salt, bring to a gentle simmer, cover and cook over low heat for 25 minutes, until the cuttlefish is tender and the sauce has thickened; add a splash of water if it gets too dry.
5. In the last few minutes, slice the wholemeal bread and toast it in a pan or toaster for 2–3 minutes, until crisp; chop the parsley.
6. Turn off the heat, sprinkle with parsley and serve the cuttlefish with the toasted bread.