Seppie con i piselli (Cuttlefish with Peas)

Ingredients

• 500g (1.1 lb) fresh cuttlefish, cleaned and sliced into rings 500g (1.1 lb) fresh cuttlefish, cleaned and sliced into rings
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (200g) fresh or frozen peas 1 cup (200g) fresh or frozen peas
• 1 cup (240ml) tomato passata 1 cup (240ml) tomato passata
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the sliced cuttlefish to the skillet and cook for 2-3 minutes until they start to turn opaque.
3. 3.
   Pour in the white wine and let it simmer for a minute to cook off the alcohol.
4. 4.
   Stir in the tomato passata, peas, dried oregano, salt, and pepper. Reduce the heat to low and let the sauce simmer for 15-20 minutes, allowing the flavors to meld together.
5. 5.
   Taste and adjust the seasoning if needed. If the sauce is too thick, you can add a splash of water.
6. 6.
   Remove from heat and garnish with fresh basil leaves.
7. 7.
   Serve the Seppie con i piselli over cooked pasta or with crusty bread.

Treat your ingredients with care...

• Cuttlefish — To ensure tenderness, it's important not to overcook the cuttlefish. Cook it just until it turns opaque and tender, as overcooking can result in a rubbery texture.
• Peas — If using fresh peas, blanch them in boiling water for a few minutes before adding them to the dish. This will help retain their vibrant green color and crisp texture.

Tips & Tricks

• If you can't find fresh cuttlefish, you can substitute it with squid or even octopus for a similar texture and flavor.
• For a spicier kick, add a pinch of red pepper flakes to the sauce.
• Serve the dish with a squeeze of fresh lemon juice for a burst of acidity.
• If you prefer a smoother sauce, you can blend the tomato passata before adding it to the skillet.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve Seppie con i piselli over a bed of al dente pasta, such as linguine or spaghetti, to soak up the delicious sauce. Alternatively, crusty bread can be served on the side to mop up the flavors.

Presentation advice

Garnish the dish with a few fresh basil leaves on top to add a pop of color and freshness. Serve it in a shallow bowl or on a plate to showcase the vibrant colors of the cuttlefish, peas, and sauce.