Seppie con Piselli in Umido
Relatively landlocked and historically wary of the sea, Rome has never fully embraced seafood the way coastal cities like Naples or Venice have. Romans treated fish as a luxury—something for fasting days or splurges. But cuttlefish was a rare exception. It was cheap, abundant in the nearby Tyrrhenian, and sturdy enough to withstand a long simmer. In seppie con piselli, it’s stewed with peas, wine, and tomato, enough to round things out without stealing the spotlight. This is humble, homey food, best eaten with lots of bread for doing a scarpetta. And don’t dare be fancy and use fresh peas. The frozen ones do the trick. I’m talking Pisellini Primavera Findus (IYKYK).
9 ingredients
Prep: 15 mins
Cook: 55 mins
Seppie con Piselli in Umido
Ingredients (9)
Ingredients (9)
Instructions
Heat the olive oil (¼ cup), onion (1 medium), and a heavy pinch of salt in a large pan over low heat.
Cook, stirring occasionally, just until the onion softens and turns translucent, 15 to 20 minutes.
Add the peperoncino (½) and parsley (1 Tbsp) and cook until fragrant, about 30 seconds.
Increase the heat to medium-high, add the cuttlefish (2 lb), and cook until they have released their moisture, 2 to 3 minutes.
Add the wine (½ cup) and cook until the liquid reduces by half, 4 to 5 minutes.
Add the tomatoes (14 oz) and peas (1 lb).
Season with salt, reduce the heat to medium-low, and simmer gently, partially covered, until the cuttlefish are very tender, about 30 minutes.
Season with salt and serve drizzled with olive oil.
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