Cuttlefish Stew With Peas And Spinach

Recipe Ingredients

6 tablespoons	90ml	Extra-virgin olive oil
1 tablespoon	15ml	Spanish onion - sliced 1/4" rounds (medium)
3		Celery ribs - cut 1/4" strips
4		Garlic cloves - peeled
4		Anchovy fillets - rinsed, patted dry
2		Hot chili peppers - whole
1 cup	237ml	Basic Tomato Sauce - (see recipe)
3 lbs	1362g / 48oz	Calamari or cuttlefish - cleaned, and
		Cut into 1/2" pieces
2		Potatoes - peeled, and (medium)
		Cut into 1/4" dice
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Dry white wine
2 tablespoons	30ml	White vinegar
1 1/2 lbs	681g / 24oz	Fresh peas shucked to yield 3/4 cup peas
1 cup	40g / 1.4oz	Baby spinach - leaves washed well,
		And stems discarded
		Lemon wedges - for garnish

Recipe Instructions

In an earthenware that is oven and stove-resistant, place olive oil, onion, celery, garlic, anchovies and chili peppers and cook until softened and light golden brown, about 10 minutes.

Add the tomato sauce, cuttlefish, and potatoes and bring to a boil. Season with salt and pepper and add wine, vinegar and peas and cover. Simmer 1 hour.

Check for seasoning and tenderness, add spinach, wilt 2 minutes covered and serve with lemon wedges.

This recipe yields 4 servings.

Description:

"{Seppie In Zimino Con Piselli}"

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B34) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.