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| Ingredients for 6 people: |
Cuttlefishes with the peas to the Roman |
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| 1.500 gms. of Cuttlefishes | Washes the cuttlefishes, throw away the black liquid, skin it, remove the eyes and, if are big, cut it into pieces. Put on the fire a frying pan with the oil, minced garlic, parsley, cuttlefishes, tomato, anchovies, salt, pepper and the wine. When it start to boil lower blaze to the minimum. The sauce must remain creamy. Separately cook the peas and add in the frying pan before to remove from the fire | ||||
| 400 gms. of sweet peas | |||||
| 2 garlic cloves | |||||
| 400 gms. of tomatoes | |||||
| 1 glass and half of oil | |||||
| 1/2 glass of white wine | |||||
| anchovy fillet | |||||
| salt and pepper | |||||
| parsley | |||||
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back to fish plates |
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Realization by RomamoR - All rights reserved |
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| fg |
Prohibited the partial reproduction also |
sg |
