How to cook stewed cuttlefish with tomato, grandmother's simple recipe including parsley among the ingredients, with a description of the preparation and cooking process to make them tender.
Ingredients for 4 people
- 700 gr. of cuttlefish
- 600 gr. of ripe or peeled tomatoes
- half a glass of dry white wine
- half onion
- 1 clove of garlic
- 3 teaspoons of chopped parsley
- salt
- pepper
- olive oil
How to make cuttlefish stewed with tomato
After cleaning the cuttlefish, immerse them 3 times a minute at a time in boiling water and cut them into strips.
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Prepare a sauteed onion oil and garlic, add half of the chopped parsley and the peeled and passed tomatoes.
Remove the garlic and restrict the sauce, dip the cuttlefish in it.
Season with salt and pepper.
Cook for 5 minutes on low heat and in an uncovered container.
Add the wine, cover and finish cooking for 15 minutes.
When the preparation is complete, the sauce must appear rather restricted, otherwise raise the heat, uncover and let the sauce evaporate.
