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Cuttlefish with Vegetables

di Academia Barilla

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Cuttlefish with Vegetables
1 hours


Main course


Ingredients for 4 people

1 1/2 pounds cuttlefish
1 onion
1 stalk celery
1 small bunch parsley
3 1/2 tablespoons extra virgin olive oil
1 1/2 pounds Swiss chard
salt and pepper to taste
7 ounces tomato sauce

Preparation 20 minutes preparation + 40 minutes cooking
1. Wash the cuttlefish and remove the skin

2. Remove the ink sac, being careful not to break it, and save it in a jar for use in other recipes

3. Cut the cuttlefish into strips

4. Heat the oil in a pan over medium heat and add the finely chopped onion, celery and parsley

5. When the onions are brown, add the cleaned, washed and roughly chopped Swiss chard

6. Cover the pan and cook for 10 minutes, then add the cuttlefish

7. Salt and pepper to taste

8. After an additional ten minutes add the tomato sauce and cook for an additional 15-20 minutes, or until the cuttlefish is tender enough to pierce easily with a fork

9. Remove from heat and serve warm