Seppie e piselli (baby squid and peas) is a classic dish of Le Marche recipes.
Giclee Print For 4 people 1 Kg. (two pound) of cleaned baby squids extra-virgin olive oil 2 cloves of garlic a pinch of crushed chile pepper half a glass of your best Verdicchio 1 can of plain tomato sauce 300 gr. (half a pound) of peaas It takes a little time to cook the squid, but the recipe is easy and sure to please everyone. It is known to have converted to seafood even some of the most reluctant meateaters. Clean the squids (or even better have them cleaned) and cut them in 1-inch pieces. Place the squid in a deep saucepan with garlic, olive oil, white wine, tomato sauce and a pinch of chile pepper. You can considerably shorten this phase using a pressure cooker, in this case 10 minutes cooking should be enough but always check the instruction of your pressure cooker. Add the peas, stir, cook for ten minutes, season with salt and pepper, let stand few minutes (enough time to sip some wine) and serve.
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