Cuttlefish cooked with small Olives

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Cuttlefish cooked with small Olives

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Ingredients

For 4 people
1 kg. fresh cuttlefish
2 dry onions finely chopped
3 ripe tomatoes past though the grinder
120 gr. fresh green onions chopped
120 gr finely chopped fennel
500 gr. potatoes cut — rounded shape
1 cup black black olives
1 bay leaf
A little red Roman wine
flour
1 tbsp tomato paste
one glass olive oil
Freshly ground pepper
  • Medium

Ingredients

  • For 4 people

Directions

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Cuttlefish cooked with small Olives

From Stella Pissadaki of the «Tou Pissa to Pasaporti» Tavern, in the Municipal Market of Chania

Published by Sissy Nika also at Emvolos.gr

 

Steps

1
Done

Wash the cuttlefish, peel them and cut in pieces.

2
Done

Boil them with a little water and strain.

3
Done

Chop the onions and sauté with olive oil in a deep pan.

4
Done

Add the cuttlefish, the bay leaf and sprinkle with wine.

5
Done

We leave for a while, for the wine to evaporate and add the tomatoes, potatoes, onions, the fennel and tomato paste.

6
Done

Mix gently.

7
Done
20 minutes

Let the cuttlefish simmer for twenty minutes in a covered pot.

8
Done
5 minutes

Remove the saucepan from the heat and leave for five minutes in order for the temperature to drop.

9
Done

Add the small olives.

10
Done

Serve the cuttlefish lukewarm for all the flavors to emerge!

TasteDriver

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