Drive away with green broad beans and ricotta
1 recipe
soup with cuttlefish and peas
ingredients
servings
2
Tomato sauce, without salt
200 grams
Cuttlefish
3 unit
Peas, frozen
80 grams
Onion
a bit
Extra virgin olive oil
2 spoons
Natural sea salt
3 pinches
White pepper
1 pinch
single courses from Italy - Puglia
soup with cuttlefish and peas
soup with cuttlefish and peas
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A single dish, to be enjoyed in spring, with the scents of the sea and the earth. ideal for a healthy, low-sodium diet!
preparation
step 1
Brown the finely chopped tropea onion for a few seconds in a pan with two tablespoons of extra virgin olive oil.
step 2
Add the cuttlefish previously cleaned and cut to your liking. Sprinkle with half a glass of white wine to brown for a few minutes.
step 3
Add the frozen peas and the tomato sauce, I added some peeled tomato wedges to make the soup more consistent. Adjust with salt and white pepper and cover for about 40 min until the cuttlefish are soft.
step 4
To be enjoyed alone or garnished with basil and wholemeal friselle as I did. For those who want, they can use it as a sauce to combine with pasta. Enjoy your meal!
