Cuttlefish with Peas and Bacon

Name: Cuttlefish with Peas and Bacon
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: Cuttlefish 1.5 lbs; Peas 3 cups; Sweet Pancetta 7.1 oz; Peeled tomatoes 7.1 oz; White wine 2.5 oz; Taggiasca olives 3.5 oz; Garlic 2 cloves; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Parsley to taste

Lactose Free

Difficulty: Easy
Prep time: 20 min
Cook time: 45 min
Serving: 4
Cost: Average

PRESENTATION

Are you craving a fish main course that tantalizes your taste buds? The answer is in this recipe: cuttlefish with peas and bacon! We took some inspiration from the savory recipe of Cuttlefish Stew, cooking the cuttlefish with peeled tomatoes and Taggiasca olives for about half an hour! Then we also honored the timeless pairing of Cuttlefish with Peas, perfect both in summer and winter. In this preparation, however, the peas are transformed into a voluptuous cream, made in no time at all. We couldn't resist adding a touch of crunch: pancetta gently browned in the pan. All that's missing is some toasted bread from the oven to accompany it! We're sure cuttlefish with peas and bacon will become one of your go-to dishes for a delightful dinner with company or a delicious lunch!

Here are some more ideas for cooking cuttlefish and cuttlefish with peas:

Paccheri with Cuttlefish and Peas
Garganelli with Cuttlefish Ragu and Peas
Small Octopus with Peas
Lemon Cuttlefish

INGREDIENTS: Cuttlefish 1.5 lbs (700 g); Peas 3 cups (400 g); Sweet Pancetta 7.1 oz (200 g); Peeled tomatoes 7.1 oz (200 g); White wine 2.5 oz (70 g); Taggiasca olives 3.5 oz (100 g); Garlic 2 cloves; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Parsley to taste

Preparation

How to prepare Cuttlefish with Peas and Bacon

To prepare cuttlefish with peas and bacon, clean the cuttlefish, separate the tentacles 1 and cut them into pieces 2. Pour the oil into a pan 3.

Add two garlic cloves 4, let the oil flavor, and then add the cuttlefish 5. Brown for 2-3 minutes. Deglaze with the white wine 6 and let the alcohol evaporate completely.

Slightly crush the peeled tomatoes with your hands. Add them to the pan with the cuttlefish 7 along with a ladle of hot water 8 and the Taggiasca olives 9. Salt and pepper.

Cover with a lid 10 and lower the heat, cooking for about 30 minutes. Slice the pancetta into strips 11 and brown it in a slightly heated pan 12.

When it is golden and crispy, drain it from the fat released during cooking with a slotted spoon 13, place it on a kitchen towel 14, while keeping the fat aside. Cook the peas for 5 minutes in plenty of lightly salted water 15.

Drain them 16 and pour them into a tall glass with some of their water 17. Blend them with an immersion blender 18.

Strain the puree through a sieve to make the cream smoother 19. Once the cuttlefish is ready 20, you can plate with the pea puree as the base in the center 21.

Add the cuttlefish on top and a sprinkle of pancetta, a drizzle of the pancetta cooking fat for flavor, and finish with a sprinkle of parsley 23. Serve the cuttlefish with peas and bacon immediately 24.