Italian Cuttlefish and Peas in Tomato Sauce

Some dishes are so familiar in the region where you grow up that you hardly think of them as regional specialities. Seppia coi piselli, or cuttlefish with peas in tomato sauce, is one of those dishes: a much-loved classic in Romagna, even if it is far less known outside the area than piadina or cappelletti.

It is the kind of home cooking you find in family kitchens and even in the prepared-food counters of local supermarkets. Simple, comforting and particularly welcome during the colder months, it is a dish that feels like home.

I chose this recipe for personal reasons, too. It is one of my husband's favourite relatively light meals, and I like keeping these familiar dishes alive on the blog alongside all the cakes, biscuits and other treats I love to bake.

The preparation is straightforward: tender cuttlefish is simmered slowly with peas and tomato sauce until the flavours come together in a rich, savoury sauce. A little white wine, garlic and fresh parsley are all you need to bring everything together.

If you enjoy traditional Italian seafood dishes, this Romagnolo recipe is well worth discovering.

Italian Cuttlefish and Peas in Tomato Sauce

Recipe Details

• Yield: 2 servings

• Preparation time: 15 minutes

• Cooking time: Approximately 1 hour

• Total time: Approximately 1 hour 15 minutes

Ingredients

• 600 g cleaned cuttlefish

• 250 g fresh or frozen peas

• 1 glass of dry white wine (approximately 150 ml)

• 1 garlic clove

• 400 ml tomato passata

• Extra-virgin olive oil, to taste

• Salt and black pepper, to taste

• A handful of fresh parsley

• Chilli pepper, optional

Method

1. Cut the cleaned cuttlefish into strips, keeping the pieces as similar in size as possible so they cook evenly.

2. Heat a little olive oil in a saucepan with the garlic clove. Let it sauté briefly, then add the cuttlefish.

3. Add the chopped fresh parsley and pour in the white wine. Let the wine evaporate.

4. Add the peas and cook for a few minutes, then stir in the tomato passata.

5. Lower the heat, cover partially and simmer gently for about one hour, stirring occasionally. If the sauce becomes too thick before the cuttlefish is tender, add a small splash of water.

6. Season with salt and black pepper to taste. If you like a little heat, add some chilli pepper.

7. Serve the cuttlefish and peas hot, with plenty of tomato sauce.

Tips for Making Cuttlefish with Peas

• Fresh or frozen peas both work well. Use whichever is available; there is no need to thaw frozen peas beforehand.

• Let it cook gently. Slow simmering gives the cuttlefish time to become tender and allows the sauce to develop its flavour.

• Make it ahead. Like many home-style stews, this dish can be prepared in advance and gently reheated.

• Don't waste the sauce. Serve with bread to mop up the tomato sauce, or alongside a simple side dish.

Seppia coi piselli is a lovely example of everyday Romagnolo cooking: uncomplicated ingredients, patient cooking and a dish that brings the family to the table.