Yield: 10 servings
Measure | Ingredient |
---|---|
1½ kilograms | Cuttlefish |
500 millilitres | Tomato sauce |
50 grams | Onion |
30 grams | Garlic |
70 millilitres | Olive oil |
1 \N | Glass white wine |
350 grams | Frozen peas |
50 grams | Chopped parsley |
\N \N | Salt and pepper |
Giuliano Gasali of the Grand Formosa Regent Hotel Taipei.
Same method as seafood sauce, except the green peas and parsley. They should be put in last.
Source: Given to share with the express permission of Chef de Cuisine