Share on
Cuttlefish broth
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
for 4 people
Ingredients
1,5 kg of cuttlefish (frozen or not),
1 small onion,
1 clove of garlic,
1 glass of dry white wine,
3 tablespoons tomato paste,
1 tablespoon chopped parsley,
3 tablespoons extra virgin olive oil,
salt,
pepper.
Introduction
From the middle of April to the middle of May in the areas of the Adriatic Sea between Grado and Trieste have always been fished the best cuttlefish. Small in size, but with a particularly tender and tasty meat, they are now a sought after and appreciated fish. Another of those poor foods back in the limelight of today’s taste.
Preparing
This content is not public. Log in to see the recipe preparation.
