The provenance and origins of this dish are not precise. There are those who refer it to Liguria, because of the cuttlefish, and those who associate it with Emilia Romagna, Marche or Lazio. However, the fact remains that the connecting point between all Italian regions remains one: love this recipe for the perfect union of sea and land!
Precisely because of the scarcity of information regarding its origins, one can find a multitude of variations of this recipe. Some prefer it plain, others even the combination with bacon and then those who, like us, much prefer to combine the cuttlefish and peas with tomatoes.
This one we offer you in the mouth-watering version with sauce, which, in our opinion, is just the element that manages to give the dish a boost. What made us fall in love? Certainly, the combination of the acidity of the sauce, the sweetness of the peas and the tenderness of the cuttlefish that, together, create a delicious combination ready to impress anyone who tries it.
Read on to discover all the secrets of this recipe and get ready to shock everyone with the goodness of this dish!
1. Clean the cuttlefish under running water, removing the bone, skin and innards. Cut them into strips or rings.
2. Finely chop the onion and garlic. In a large skillet, heat a few tablespoons of extra virgin olive oil and sauté onion and garlic until golden brown.
3. Add the cuttlefish to the sauté and sauté for a few minutes. Deglaze with white wine and allow the alcohol to evaporate.
4. Combine the peeled tomatoes (or tomato puree) with the cuttlefish. Season with salt and pepper. Cover the pan and cook over medium heat for about 20 minutes, stirring occasionally.
5. Add the peas and continue cooking for another 15-20 minutes, or until the peas are tender and the cuttlefish well cooked.
6. When cooked, sprinkle with fresh chopped parsley and serve hot.
Preparation tips for cuttlefish with peas
The recipe for preparing cuttlefish with peas is super simple. Here are some preparation tips:
Be sure to clean the cuttlefish thoroughly, removing the center bone, outer skin and innards. This will ensure a more tender texture and better flavor.
Cut evenly, in rings or strips of equal thickness, to ensure even cooking.
After adding the tomatoes, reduce the heat and let the sauce cook slowly. This will allow the cuttlefish to become tender and absorb the flavors of the sauce.
Make sure the cuttlefish and peas are cooked enough before serving the dish. The cuttlefish should be tender but not chewy and the peas soft but not flaky.
Cuttlefish with peas...the importance of a good extra virgin olive oil!
Extra virgin olive oil plays an essential role in the preparation of any dish. Let's look at the reasons why it is important in cuttlefish with peas:
Extra virgin olive oil adds a rich and distinctive aroma to the dish, enriching the flavors of the cuttlefish, peas and other ingredients. Its presence contributes to a tasty and fragrant sauce.
Extra virgin olive oil is used to sauté the onion and garlic, creating an aromatic base for the dish. This process allows the flavors of the ingredients to be unlocked and adds depth to the overall flavor of the preparation.
During cooking, the extra virgin olive oil emulsifies with the juices released from the cuttlefish and tomatoes, helping to form a creamy, well-blended sauce.
Extra virgin olive oil is rich in antioxidants and monounsaturated fatty acids beneficial for cardiovascular health. Using extra virgin olive oil instead of other, less healthy sources of fat will help make the dish healthier without compromising flavor.
For the preparation of cuttlefish with peas and we have chosen to use Fruttato Farchioni Extra Virgin Olive Oil, which has a harmonious and pleasant taste. Its fruity and fresh taste will enhance the flavor of your dish even more, balancing the acidity of the sauce and enhancing the sweetness of the peas.
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