As spring arrives, cuttlefish catching season begins in the Adriatic and the Mediterranean seas. Cuttlefish is called “sepia” in Italy. Fishermen go out in small boats and throw a special net near the coast line. Freshly caught sepia has unique aroma. It has a wonderfully tender flesh and makes amazingly delicious dishes. In our recipe we used green peas to add sweetness. This combination of the gifts of the sea and the gifts of the land creates fabulously tasty dish which is very popular in Italian cuisine.
Ingredients for Simmered Sepia with Green Peas
- 2 lb sepia
- 1lb green peas
- 1 cup dry white wine
- 1 garlic clove
- Couple of parsley stalks
- Couple of basil leaves
- 6 tablespoons olive oil
- Black pepper
- Gut sepia, remove a bone, eyes, and mouth.
- Rinse well, trying to keep the skin intact as it provides much of the flavor.
- Then cut the body into horizontal strips.
- In a saucepan, saute chopped garlic, parsley and basil.
- Add sepia flesh, season with salt and pepper to taste, pour in wine, cover and simmer for about 15 minutes over medium heat.
- Now add green pea, half glass of water and cook for additional 15 minutes, covered.
- Uncover and simmer for about 10 minutes to let excessive moisture evaporate. Turn the heat off. Serve hot.