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Cuttlefish Soup Recipe

Cuttlefish Soup Recipe is a typical fish dish, prepared with fresh cuttlefish cherry tomatoes and accompanied from grilled small crostini, or toasted slices of bread. This Cuttlefish soup con be conserved in the fridge into an hermetic bowl for 3 days, and before eating it just warm under medium heat. Don' t freeze.


PREP: 1 hour


COOK: 45 min




2 - large cuttlefish, cleaned

500g - cherry tomatoes

- toasted sliced bread

1 - glass of white wine

2 - garlic cloves

- freshly parsley

- freshly sage

- extra virgin olive oil

- salt and pepper to taste


Cut the cuttlefish finely with a sharp knife, place them into a pressure cooker, add the extra virgin olive oil, and all the species ( minced ). The fire must be medium, and cook them for about 45 minutes. Cut the cherry tomatoes into half, and when the cuttlefish are cooked add the to the pressure cooker, the glass of wine and at the and season with salt and pepper as necessary. Continue to cook all for other 10 minutes. As all cook, toast the sliced bread, rub the with garlic. When the cuttlefish are ready, remove from fire, place the toasted sliced bread into a large serving plate, and add all the CUTTLEFISH SOUP. If you desire, spread with freshly minced parsley.

Cuttlefish Soup Recipe