Cuttlefish soup
Instructions
Chop the onion together with the celery and parsley and thinly sliced carrots; shelled peas.
Left to dry in 4 tablespoons of olive oil (preferably in a crock) onion, parsley, celery, carrot and garlic (which then eliminate), then add the cuttlefish washed and cleaned and then season, turning, for a few minutes.
Sprinkle with 1/2 glass of white wine, leave to evaporate then add peeled tomatoes, add salt and pepper and cook for about 20 minutes, turning occasionally.
Past the time indicated, add peas and ultimate cooking over an open fire, leaving for another 10 minutes, possibly by adding hot water if the preparation were to dry out too much.
Serve the soup accompanying it with slices of toasted bread in the oven.
Ingredients and dosing for 4 persons
- 400 g of cuttlefish
- 250 g of peeled tomatoes
- 150 g of peas
- 1 onion
- 1 small carrot
- 1 stalk of celery
- 1 clove of garlic
- 1 sprig of parsley
- 1/2 cup of dry white wine
- 4 tablespoons of olive oil extra virgin
- Salt
- Pepper
- Some slices of bread