3 pounds cuttlefish cleaned cut into 1/2-inch pieces
0.5 cup cooking wine dry white
0.3 cup olive oil extra virgin
3 tablespoons thyme leaves dried fresh chopped
4 cloves garlic peeled
4 garlic cloves peeled thinly sliced
4 servings lemon wedges for garnish
6 tablespoons olive oil extra-virgin
1 onion spanish chopped
1 medium onion spanish sliced into 1/4-inch rounds
1.5 pounds peas shucked to yield fresh
2 medium potatoes peeled cut into 1/4-inch dice
4 servings salt to taste
4 servings salt and pepper
2 tablespoons vinegar white
Equipment
sauce pan
oven
stove
Directions
cup basic tomato sauce, recipe follows;
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.;
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.
