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Cuttlefish in ligurian
3 servings
Cut the cuttlefish bag into rings and the tentacles into pieces. Salt and fry in a pan, then add the boiled narezannuyu beets and pour in the dry white wine. Dry for 10-15 minutes, add the mash tomato, water, a pinch of ground green pertsa and finely chopped parsley. Simmer over a moderate heat for about 30 minutes. Add a few drops of lemon juice to the finished dish.
Cut the cuttlefish bag into rings and the tentacles into pieces. Salt and fry in a pan, then add the boiled narezannuyu beets and pour in the dry white wine. Dry for 10-15 minutes, add the mash tomato, water, a pinch of ground green pertsa and finely chopped parsley. Simmer over a moderate heat for about 30 minutes. Add a few drops of lemon juice to the finished dish.
dry white wine - 0.5 cups, vegetable oil - 0.5 cups, tomato puree - 2 tbsp. spoons, parsley greens - 1 tsp, beets - 1 pc., pepper to taste, salt to taste
