Cuttlefish with peas and toasted bread

Ingredients

For 1 serving

• Cuttlefish220 g
• Peas150 g
• Onion50 g
• Tomato passata100 g
• Bread50 g
• Extra virgin olive oil12 g
• White wine40 ml
• Parsleyto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, shellfish, sulphites,

In season: April – June

Method

1. Clean the cuttlefish: separate the head from the body, remove the bone, the innards (careful with the ink sac), the skin, eyes and beak; rinse and cut into strips about 1 cm wide.
2. Peel and finely chop the onion. In a saucepan heat the oil over medium heat and soften the onion for 4–5 minutes, until translucent.
3. Add the cuttlefish and fry over high heat for 3 minutes, until it turns white; pour in the white wine and let it bubble for 1–2 minutes, until you can no longer smell the alcohol.
4. Add the tomato passata, the peas and a small ladle of water, salt, cover and cook over low heat for 25 minutes, until the cuttlefish is tender; add a splash of water if it gets too dry.
5. Meanwhile slice the bread and toast it in a pan or toaster for 2 minutes, until crisp.
6. Adjust the salt and pepper, finish with chopped parsley and serve with the toast.