Healthy and tasty dish: peas with marinated cuttlefish thanks to vacuum technology. Intense flavors and guaranteed taste, discover how to make it!
ingredients
800 g
fresh cuttlefish (cleaned and cut into strips).
400 g
fresh or frozen peas.
1
onion (finely chopped).
1
clove of garlic (crushed).
100 ml
dry white wine.
300 ml
vegetable broth.
1 tablespoon
tomato paste.
as needed
extra virgin olive oil.
1 bunch
fresh parsley (chopped).
to taste
salt and pepper.
procedure
01.
start by marinating the cuttlefish. place the cuttlefish cut into strips in a B!POD M container, along with a drizzle of oil, a clove of crushed garlic, a sprinkle of chopped parsley, and a pinch of salt.
02.
vacuum with DRO!D and let it marinate at room temperature for 15-20 minutes.
03.
in a skillet, sauté onion in olive oil until golden brown. add marinated cuttlefish and mist with white wine. let alcohol evaporate.
04.
add tomato paste, peas and vegetable stock. adjust salt and pepper.
05.
simmer for 30 minutes, until the cuttlefish are soft and the peas are well cooked.
06.
serve the cuttlefish and peas while warm, garnished with fresh chopped parsley and a drizzle of oil.
storing it in the fridge?
put it in a B!POD container and seal with DRO!D’s low vacuum. it stays fresh for up to 7 days.
storing it in the freezer?
put it in a B!POD container and seal with DRO!D’s low vacuum. it stays fresh for up to 3 weeks.
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