{"id":59141,"date":"2015-05-05T04:00:10","date_gmt":"2015-05-05T03:00:10","guid":{"rendered":"https:\/\/ellerepublic.de\/tintenfisch-gekocht-mit-erbsen-seppie-con-piselli\/"},"modified":"2020-05-27T15:40:45","modified_gmt":"2020-05-27T13:40:45","slug":"stewed-cuttlefish-with-peas","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/stewed-cuttlefish-with-peas\/","title":{"rendered":"Stewed Cuttlefish With Peas (Seppie con Piselli)"},"content":{"rendered":"

Have you ever tried cuttlefish? Well, imagine if you could cross an octopus and squid, that pretty much what you can expect it to taste like. If you love either of them, you\u2019ll love cuttlefish.<\/p>\n

Cuttlefish is something I only became acquainted with when I moved to Europe. Thanks mostly to my favorite Schwabe who likes to prepare it from time to time and was kind enough to explain to me early on what \u201cSepia\u201d actually is. I had no idea what I was missing! Yes, I had seen it often enough displayed on the menus of Italian restaurants but had never a clue what it actually was. I\u2019ve been enjoying it at a little bistro down the road ever since — a happening little spot called Lentini, they serve it grilled with salad \u2013 heavenly.<\/p>\n

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Grilled, Stuffed and Stewed Cuttlefish — a Mediterranean treat<\/h2>\n

Native to the Mediterranean Sea and the northeast Atlantic Ocean (North Sea and Baltic Sea) it\u2019s no wonder its popular seafood choice in Italy, Spain and throughout the Mediterranean countries. You\u2019ll find it grilled, stuffed, or braised as in this popular second course served throughout Italy — Seppie con Piselli \u2013 which is fresh cuttlefish rings cooked in a broth with peas, tomatoes, white wine and onion. . And yes, as strange as it may seem, cuttlefish and peas are actually made for each other. Sweet and briny pair perfectly.<\/p>\n

In our place, this is one of those dishes that\u2019s always possible for an impromptu meal. You will most always find a bag of frozen peas, another of cuttlefish and yet another of escargot (love) in our freezer. So this is our Sunday night variation of the roman classic, using baby cuttlefish sans the tomato. If you don\u2019t find cuttlefish, you can substitute with squid.<\/p>\n

With “simplicity is best” in mind, this very tasty dish is best served with a fresh loaf of bread, along with a crisp white wine, rose or pilsner.<\/p>\n

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Stewed Cuttlefish With Peas (Seppie con Piselli)<\/h2>
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