were the last weeks of May .... there was a hot muggy" above 30 degrees, the sea was flat. When so, many are caught squid and the prices drop a bit, the best time to raise finance for the coming months ..
The early morning I went to the port, the fishermen had arrived recently, the pier was full of people were lined up to buy the cuttlefish.
I also I have taken several pounds ... a bit smaller for the sauce to make them bigger .... for starters ... read alchune were enormous, the fisherman I advised use it in a stew with peas or artichokes. They
you clean them there, at sea, saccettina remove the black, the rinse water, so they remain white and can be frozen immediately and do not lose their freshness.
Yesterday I decided to do the cuttlefish with peas, taken by my country's trust. :)
It is easier to remove the skin when they are not completely thawed, then thoroughly clean intestines, eyes, beak, I also cut with scissors the suckers from the tentacles, in the end, rinsed in running water and dry a bit.
is cut into pieces not too small.
In a saucepan, place the oil, finely chopped onion, a few seconds after we join the squid into pieces and brown them well so that it releases its full flavor. When we hear that the oil "crackles" a bit ... blended with half a glass of white wine and let evaporate quickly. Dried
the wine we have made a bit of tomato sauce and a bit 'of concentrate, you add a little bit of vegetable broth, salt and pepper or red pepper to taste and allow to cook slowly,
I used to cook in the pot pressure, so in about a quarter is cooked, " careful not to spend cooking, then it becomes too soft and it is not pleasant " I join the peas and cook for another ten minutes by adding stock if they need it.
This is a simple dish of our traditions ... Ancona tasty, but in the end, do not forget the shoe with the toasted bread slices! :) 
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