Cuttlefish with spinach
Composition / ingredients
6
servings:
Cooking method
1. In a saucepan, heat the oil and fry the finely chopped onion until lightly golden.
2. Add fennel greens to the onion, tearing into pieces, then mint. Fry for a few minutes.
3. Add the cut and sliced cuttlefish. Cook over medium heat for about 15 minutes.
4. Add wine, olives and water. Simmer for 45 minutes on low heat.
5. Wash and chop the spinach, add it to the cuttlefish. Simmer over medium heat for another 10 minutes. Add salt and pepper.
After which the dish can be served to the table!
The caloric content of the products possible in the composition of the dish
- Spinach - 22 kcal/100g
- Mint fresh - 49 kcal/100g
- Dried mint - 285 kcal/100g
- Mint - 49 kcal/100g
- Ground black pepper - 255 kcal/100g
- Fennel - 49 kcal/100g
- White wine - 78 kcal/100g
- Olives - 115 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Cuttlefish - 158 kcal/100g
