Cuttlefish with spinach
Instructions
Clean the cuttlefish, wash them, dry them and cut them in half.
Peel spinach, wash, drain them, place in a pan and cook for a few minutes over medium heat without adding water.
Drain, strizzateli and mince.
In a pan heat two tablespoons of olive oil and sauté the onion thinly sliced with whole garlic to delete just became Golden.
Add the squid, stir, add salt, pepper, squirt with a glass of white wine, let it evaporate and then cook over low heat and cover pan for about 10 minutes.
Add chopped spinach, tomato sauce and simmer for about half an hour.
Meanwhile, let Cook pine nuts in the oven hot, move them every now and then, and then add them to the cuttlefish, a few minutes before removing from heat.
Stir to distribute well.
Passed the preparation on the serving dish and serve hot.
Accompanying wines: Montello E Colli Asolani Chardonnay DOC, Orvieto classic DOC, Chardonnay DOC Contessa Entellina.
Ingredients and dosing for 4 persons
- 800 g of small cuttlefish
- 250 g of tomato sauce
- 250 g of spinach
- 20 g of pine nuts
- 1 glass dry white wine
- 1 garlic
- 1 onion
- 2 tablespoons of olive oil
- Salt
- Pepper