Cuttlefish and pea sauce
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | kilograms | Cuttlefish |
| 500 | millilitres | Tomato sauce |
| 50 | grams | Onion |
| 30 | grams | Garlic |
| 70 | millilitres | Olive oil |
| 1 | Glass white wine | |
| 350 | grams | Frozen peas |
| 50 | grams | Chopped parsley |
| Salt and pepper | ||
Directions
Giuliano Gasali of the Grand Formosa Regent Hotel Taipei.
Same method as seafood sauce, except the green peas and parsley. They should be put in last.
Source: Given to share with the express permission of Chef de Cuisine
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