Cuttlefish in tomato sauce
Composition / ingredients
6
servings:
Cooking method
1. Cut up the cuttlefish - remove the bone, insides, eyes, mouth and rinse well with running water. Cut into small pieces.
2. Finely chop the ginger, cut the onion into medium pieces.
3. In a saucepan in oil, fry the onion with ginger, then simmer on low heat for 10 minutes.
4. Add celery, white pepper, wine and simmer for a few more minutes.
5. Put the tomato puree, simmer for a few minutes, then add the cuttlefish.
6. Simmer the cuttlefish in the sauce under the lid on low heat for 20 minutes.
7. After that, cook in the open for another 10 minutes.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- White wine - 78 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Cuttlefish - 158 kcal/100g
- White pepper - 0 kcal/100g
