Sepia
Instructions
Preparing cuttlefish by removing the skin, eyes, bones and keep aside the bags; FRY in oil the finely chopped garlic cloves; add chopped tomatoes and cuttlefish; Cook at low heat, adding if necessary a little water; When the cuttlefish is cooked, season with salt and pepper and add black pockets.
Used with rice and risotto.
Ingredients and dosing for 4 persons
- 500 g of cuttlefish
- 2 cloves of garlic
- 250 g of peeled tomatoes
- Olive oil extra virgin
- Salt
- Pepper