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Seppia Cuttlefish with peas

Anyone who knows me knows that I have always hated peas because of my first childhood culinary trauma: My mother and my grandmother forced me and my brother (and the whole family, but others did not seem so dissatisfied) to eat them non-stop from the start of the season, so from late March to late May at our house we were all shelling and cooking pasta and peas, rice and peas, sauteed peas, pea soup, pea omelette, and especially cuttlefish and peas. I always hated that sweet and mellow taste, strung everywhere (which means that you try to discard the peas from the pasta, isn’t this difficult if the pasta is small cocciolini that are meant to wrap the peas and not allow them to escape?), the unmistakable smell that lingers in any kind of cooking. Well, at least with this recipe I made my peace with seppia cuttlefish and peas, a savory frozen gelato becomes the nice pale green vegetables. The result is this frozen pureè of peas: beautiful in color and texture with a fresh and pleasant taste. Even the cuttlefish can leave with its head held high, seeing that frying gives more respect than cooking in a stew.
Seppia Cuttlefish with peas
Print Recipe
Porzioni Tempo di preparazione
6 10 minutes
Tempo di cottura
50 minutes
Porzioni Tempo di preparazione
6 10 minutes
Tempo di cottura
50 minutes
Seppia Cuttlefish with peas
Print Recipe
Porzioni Tempo di preparazione
6 10 minutes
Tempo di cottura
50 minutes
Porzioni Tempo di preparazione
6 10 minutes
Tempo di cottura
50 minutes
Gli Ingredienti
Porzioni:
Le Istruzioni
  1. Fried cuttlefish. Clean the cuttlefish, dry with kitchen paper and dip in the flour. Shake vigorously to cover all wet parts thoroughly and at the same time eliminate excess flour.
  2. Meanwhile, heat the peanut oil in a tall and narrow pan (to contain the splashing oil of the deep frying cuttlefish). Dip squid in oil a few at a time and pull up with a slotted spoon when they are light golden brown.
  3. Drain and lay on a sheet of kitchen paper to be changed often. Transfer to another paper and keep warm, adding salt at the end.
  4. Pea gelato.Stir in peas with a little olive oil, salt, black pepper, a splash of red wine vinegar and fresh mint in the Thermomix for 4 minutes at speed 4.
  5. Pour into ice cream cups and eat immediately with cuttlefish still warm and fragrant.
Recipe Notes

The Thermomix, the common home appliance, makes it possible to make ice cream and sorbets using flash frozen fruits or vegetables. Alternatively, blend peas into a blender or food processor and mix by hand with an ice cream spatula..

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