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.
The records of Rome. Big numbers, not always enviable, for a big city.
The true origins of the legendary Fettuccine Alfredo.
The X best Peruvian restaurants in Rome. Where to eat cheviche according to the tradition of an underrated cuisine.
The X best cod fillets in Rome. Where to eat the legendary fried fish.
New Phot-O-Matic section. To spend some time looking at photos (also) of Rome.
The best X arrosticini in Rome. Where to eat Abruzzese "rustelle".
The best X smoked BBQ. Where to eat American smoked meat (in Rome and in Italy).
DOCG and DOC wines from the province of Rome (and a bit of history).
The X best "vaccinara" oxtails of Rome. Where to eat the queen of the fifth quarter.
Small guide to restaurants in Rome: Asian cuisine
Farmers' markets reopen: list, map and timetables.
