Cuttlefish and peas & Classic Bardolino

Seppie in umido con piselli & Bardolino Classico

The stewed cuttlefish with peas is a light and delicious second course. The traditional Lazio recipe includes adding peeled tomatoes, cut into small pieces or a couple of tablespoons of tomato sauce, but if you prefer you can also serve it without. 

Follow this recipe if you want to try your hand at preparing this dish which is great for the whole family. Why not put it together with a nice glass of Marchesini Classic Bardolino DOP: a dry red wine, fruity and best served chilled and a great partner with fish.

Ingredients (for 2 persons)

  • 1 kg of cleaned cuttlefish
  • 500 gm of shelled or frozen peas
  • 350 gm of peeled tomatoes
  • 1 onion
  • 4 spoonfuls of extra virgin olive oil
  • 0,5 lt of vegetable broth or fish stock
  • parsley
  • salt and pepper
  • white wine

How to cook the cuttlefish with peas

Clean the cuttlefish, rinse it under the cold water and cut it into strips. Pour the Garda extra virgin olive oil into a pan and fry the chopped onion with the parsley. Add the cuttlefish and season with salt and pepper, then simmer with the white wine such as our Santi IGP wine, a delicate local wine. 

When the fish is well seasoned, add the peas and the peeled tomatoes, cut into pieces. Cook over a medium-low heat for 30 minutes, adding a few ladles of vegetable broth or fish stock, until the fish becomes nice and tender. 

The stewing way of cooking this fish with peas makes it a delicate and low fat dish, and is perfect when served with a fresh red wine such as that of our Marchesini Classic Bardolino, made with Corvina, Rondinella and Molinara grapes. 

You can purchase our wines directly in our winery in Lazise.