Summer is approaching,
and in these days of rehearsals hot,
This dish is perfect, the freshness of chard,
vegetables rich in fiber and vitamins, it goes well with
cuttlefish.
Born a tasty dish that I have enriched with saffron
which conferred a special touch.
Come with me to the kitchen to prepare it?
Recommended wine:
Breganze Pinot Grigio Doc Superiore,
a wine with an intense aroma,
the taste is fresh and fruity.
And now … LIGHT THE FIRES!
INGREDIENTS:
-700g Of cuttlefish
-Passata Tomato taste
-A Bunch of chard
-Oil qb
-2 Garlic cloves
-Zafferano Pistils qb
- Sale
-Peperoncino Qb
-A Generous handful of plum tomatoes
PUT ON THE APRON, WASH YOUR HANDS, BEGIN!
Carefully wash the chard and put it in a pan
after you put a clove of garlic, oil, chili
and the chopped tomatoes.
In another pan put a little oil, onion, a clove of garlic,
pour the tomato puree,
and and cuttlefish
cut into strips,
cook a few minutes,
add the saffron and the last two minutes
put the chard, salted and … Serve!
Et voila … a delicate dish but very tasty!
