Squid and Cuttlefish from Syracusa

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  • 500 g squid
  • 500 g cuttlefish
  • 500 g fresh ripe tomatoes,peeled and chopped
  • 3 anchovies in oil cut in small pieces
  • 3 cloves of chopped garlic
  • 1/2 glass of white wine
  • parsley
  • pepper
  • extra virgin olive oil
  • salt

Clean the cuttlefish and squid and cut into small pieces.

Apart fry the garlic with the chopped parsley and a little pepper. Put in the pan the squid and cuttlefish, let brown for a few minutes and blend with the white wine.

Add the peeled and chopped tomatoes, anchovies, season with salt, diluted a little with water and cook in covered saucepan for about half an hour.[/vc_column_text][/vc_column][vc_column width=”1/4″][vc_accordion active_tab=”0″][vc_accordion_tab title=”Appetizers” tab_id=”1556997150-1-14eb37-34c5″][vc_column_text]

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