Italy Seppie in Umido con Piselli is a classic Italian seafood dish featuring tender cuttlefish slowly braised in a rich tomato sauce with sweet green peas, garlic, onions, and aromatic herbs. Popular in coastal regions such as Veneto, Tuscany, and Emilia-Romagna, this comforting recipe is a staple of traditional Italian home cooking. It is commonly enjoyed with crusty bread, creamy polenta, or steamed rice to soak up the flavorful sauce.
The cuttlefish is gently simmered until tender, allowing it to absorb the savory flavors of tomatoes, white wine, garlic, and herbs. The addition of green peas provides a touch of natural sweetness that perfectly balances the rich seafood and tomato base. A splash of white wine enhances the depth of flavor, while fresh parsley adds a bright finish.
Perfect for lunch or dinner, Italy Seppie in Umido con Piselli is a wholesome Mediterranean seafood recipe that showcases the simple yet elegant flavors of authentic Italian cuisine .
Fresh cuttlefish – 2 lb (900 g), cleaned and cut into bite-sized pieces , Green peas – 2 cups (300 g), fresh or frozen
Olive oil – 3 tablespoons , Onion – 1 medium, finely chopped
Garlic – 3 cloves, minced , Crushed tomatoes – 2 cups (480 g)
Tomato paste – 1 tablespoon , Dry white wine – ½ cup (120 ml)
Vegetable or seafood broth – ½ cup (120 ml) , Bay leaf – 1
Fresh parsley – 2 tablespoons, chopped , Salt – 1 teaspoon, or to taste
Black pepper – ½ teaspoon
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