I remember Nonna preparing "Seppie e Piselli" when peas were harvested, as in all countryside families, in spring or early summer. Every Friday or Saturday she was making this with fresh squid from the fisherman who was coming with the van to the farm and from the fresh peas sourced from her land. She was cooking the stew at low heat for more than an hour and you could smell the beautiful aroma of them together all around the house even with all the open window! When this was in the table, the fresh and crunchy homemade bread was never enough! So, if you do this recipe make sure you have a perfect organic homemade bread to eat with it and don't forget to make your well deserve "scarpetta"!!
Do not forget a glass of wine, and red is a well suggested for this dish
For 2 people:
600g Squid
300g peas
500ml tomato passata (puree)
1/2 glass of white wine
salt and pepper
extra virgin olive oil
2 garlic cloves
Wash and clean the squid, slices them into rings and keep on a side.
Heat olive oil and garlic in a wide rimmed sauté pan over medium flame. When the garlic start to get gold remove it and add the squid and let it cook for a few minutes.
Increase the heat to medium high and add the wine. When it finish to evaporate add the salt, peas and the tomato puree.
Stir and add a full glass of warm water, cover with a lid and let it cook over a slow heat for an hour.
If you notice that the cooking sauce tends to reduce too much, add more hot water, but not exaggerate. Adjust with salt and pepper and cook until the cuttlefish is tender to the bite and the sauce has thickened well.
Do not forget to buy a fresh organic homemade bread, or you may want to make it, to accompanied this exquisite dish!!
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