Cuttlefish with Tomato

    Posted by pierluca minniti on

    Clean and wash the cuttlefish well, removing the bone and the suckers, then immerse them in boiling water, drain them and cut them into slices; then leave them to cool. Separately, prepare a soffritto of red Tropea onion, celery and a few leaves of fresh basil, with two or three tablespoons of tomato sauce and extra virgin olive oil. When this sauce is ready and with the right density, cook the cuttlefish.


    1 kg of cuttlefish

    celery basil

    salt pepper

    1 red onion of Tropea

    3 spoons of tomato sauce

    2 tablespoons of extra virgin olive oil

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