Cuttlefish and Pea Buridda
Cuttlefish buridda is a unique and traditional Genoese dish containing cuttlefish and peas. Slowly cooked with the tomato, it is packed with flavor and perfect for any occasion.
Making cuttlefish and pea buridda
To make the cuttlefish buridda, first of all clean the cuttlefish and cut into strips.
Peel and thinly slice onion and garlic. Heat the Extra Virgin Olive Oil Delicato in a pan and soften garlic and onion. Add the cuttlefish after a couple of minutes. Cook over a high heat for a couple of minutes, stirring often. When the cuttlefish is white, pour over the Vermentino Riviera Ligure di Ponente D.O.C. and let the alcohol to evaporate.
Add the canned tomatoes and a sprinkling of pepper and cook the cuttlefish buridda over a low heat, covered, for 30 minutes, stirring every now and then. If it starts to look dry, add some hot water or vegetable stock.
After 30 minutes add the shelled peas, stir and finish cooking. It will need to continue to cook over a low heat, covered, for another half an hour or so.
About 10 minutes from the end, taste the buridda and adjust the seasoning.
Once it is ready, add the fresh chopped parsley and serve the cuttlefish and pea buridda.
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