Cuttlefish with peas

Cuttlefish with peas


800g. of cleaned cuttlefish
600g. of Valfrutta Garden Peas
picked and canned on the same day
1 large yellow onion
250g. of Valfrutta Peeled Tomatoes
picked and canned on the same day
1 garlic clove, 1 small dried chilli pepper
1 or 2 glasses of dry white wine
oil as needed
salt as needed 

Cuttlefish with peas
Cuttlefish with peas


Preparation and cooking time

45-60 min

Suitable for

Fish lovers

Recipe for:

4 People

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Prepare this recipe with:

Garden Peas, picked and canned on the same day

Ingredients: Peas, water, sugar, salt.

Valfrutta Peas are so tender and sweet because they are picked and canned on the same day. A delicious and natural product which offers you natural freshness and the right amount of protein and fibre for a healthy and balanced diet.

Valfrutta Garden Peas are available in a 410g single can, in a 410g can three-pack and in a 360g glass jar.


Light, tasty and excellent as a summer or winter dish. There are plenty of recipes from around Italy and this is my version. Chop the onion into large slices and sauté in the olive oil with the garlic clove and the chopped chilli pepper. Cut the cuttlefish into 1 cm slices or a little more, salt and sauté. Add a glass of wine and leave to simmer. Add the Valfrutta Peeled Tomatoes, picked and canned on the same day, and the Valfrutta Garden Peas, picked and canned on the same day, and leave to cook over a medium/low heat for at least 40/45 minutes (the cuttlefish must soften), salting to taste when almost cooked and, if it becomes too dry, adding a little wine. 

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