How to cook pan-fried cuttlefish with garlic, oil and parsley accompanied by peas flavored with shallots and chili peppers, with the addition of bresaola at the end of cooking.
Ingredients for 4 people
- 300 g of small cuttlefish
- 350 g of new peas
- 60 g of thick cut bresaola
- 1 shallot
- 1/2 red chilli pepper
- vegetable broth or hot water to taste
- 2 cloves of garlic
- 6 tablespoons of extra virgin olive oil
- parsley
- salt and pepper
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How to prepare cuttlefish with peas and bresaola
In a saucepan with a little extra virgin olive oil, brown the chopped shallot and the chilli pepper, seeded and crumbled.
Add the peas and cook them for 5 minutes, then cover them with broth or hot water and cook them for about 7 more minutes.
Add the diced bresaola and season with salt and pepper.
After cleaning and washing the cuttlefish, cut them into strips and season them with oil and chopped parsley.
In a pan, heat the extra virgin olive oil and the crushed cloves of garlic, then put the cuttlefish and cook them for about 2 minutes.
Serve the peas with the cuttlefish julienne.
