Preparation

Season the cuttlefish with salt and pepper.

Bring a pan with the oil to the heat, let it warm up, add the sliced ​​onions, the chopped garlics and the bay leaf and let it sauté, stirring occasionally.

Then add the tomato pulp or ripe tomato cut into cubes, stir and sauté a little more.

Add the cuttlefish and white wine and cook over low heat for 40 minutes or until the cuttlefish are tender.

If necessary, add a little water. At the end, rectify the seasonings.

Cut the bread into thick slices, toast them slightly and place them on a platter.

Remove the cuttlefish from the heat, pour over the bread, sprinkle with chopped parsley and serve.

Ingredients

  • 1 kg of cuttlefish
  • 1 homemade bread
  • 2 onions
  • 4 cloves of garlic
  • 100 ml of white wine
  • 4 tablespoons olive oil
  • 3 tablespoons of diced peeled tomatoes or ripe tomatoes
  • 1 bay leaf
  • Chopped parsley q.s.