Photo: Seppie in Zimino con Piselli (Cuttlefish Stew with Peas and Spinach) Recipe
Ingredients
- 6 tablespoons extra-virgin olive oil
- 1 medium Spanish onion, sliced into 1/4-inch rounds
- 3 ribs celery, cut into 1/4-inch strips
- 4 cloves garlic, peeled
- 4 anchovy fillets, rinsed and patted dry
- 2 hot chili peppers, whole
Directions
1 cup basic tomato sauce, recipe follows
- 3 pounds calamari or cuttlefish, cleaned and cut into 1/2-inch pieces
- 2 medium potatoes, peeled and cut into 1/4-inch dice
- Salt and pepper
- 1/2 cup dry white wine
- 2 tablespoons white vinegar
- 1 1/2 pounds fresh peas shucked to yield 3/4 cup peas
- 1 cup baby spinach, leaves washed well, stems discarded
- Lemon wedges, for garnish
In an earthenware that is oven and stove-resistant, place olive oil, onion, celery, garlic, anchovies and chili peppers and cook until softened and light golden brown, about 10 minutes. Add the tomato sauce, cuttlefish, and potatoes and bring to a boil. Season with salt and pepper and add wine, vinegar and peas and cover. Simmer 1 hour. Check for seasoning and tenderness, add spinach, wilt 2 minutes covered and serve with lemon wedges.
BASIC TOMATO SAUCE:
- 1/4 cup extra virgin olive oil
- 1 Spanish onion, chopped in 1/4-inch dice
- 4 garlic cloves, peeled and thinly sliced
- 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
- 1/2 medium carrot, finely shredded
- 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
- Salt, to taste
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. Yield: 4 cups
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