How to make cuttlefish with cream of pea peels, a recovery recipe made with the skins of peas boiled and then blended together with 1 potato, 1 onion and 1 clove of garlic.
Ingredients for 4 people
- 4 medium cuttlefish already cleaned
- 1 onion
- 300 g of pea peels
- 1 potato
- 1 clove of garlic
- chili pepper
- extra virgin olive oil
- salt and pepper
How to prepare cuttlefish with pea peel cream
Peel the onion and garlic clove, then cut them into small pieces.
Wash the potato, peel it and chop it.
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In a saucepan with a little extra virgin olive oil, stew the onion and garlic, add the potato, salt and pepper.
Cover with plenty of water and cook quickly.
Blanch the pea skins, pass them under cold water and drain them well.
In a bowl put the potato and onion mixture together with the boiled pea peels.
Blend everything and season with salt and pepper.
Strain the cream through the strainer.
Cut the cuttlefish into thin strips and sauté them in a pan with a little extra virgin olive oil.
At this point, pour the cream into the soup plates and arrange the cuttlefish strips on top.
Season with extra virgin olive oil and a pinch of chopped red pepper.
