Cuttlefish with peas a la roman (Seppie con piselli alla romana)

ingredients (4 people)

cuttlfish: 800 grams
peas: 500 grams
garlic: 2 slices
onion: 1
dry white wine: 1/2 glass
minced parsley: 1/2 spoon
olive oil: 1 deciliter
salt
pepper


preparing

Fry slightly onion and garlic with a little bit of oil, remove the garlic before it gets bright.
At the same time add cleaned cuttlefish chopped into pieces.
Add some minced parsley, salt it and pepper it and wash them from time to time with a white wine.

When the wine is evaporated add some water and continue cooking at the low fire.

Separetely cook the peas with oil and onion at the bright fire.

As soon as cuttlefish is ready add the fried garlic, let it boil and serve it very hot.

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