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Crush the cuttlefish together with garlic and parsley. When the mixture is homogeneous add the eggs and breadcrumbs. Give round shape to the mass of the meatballs and fry in a pan or a fryer. Prepare the sauce in another pan, fry (poach) well the vegetables and then crush. Put together in a casserole the sauce and the fried meatballs, add the tomato, a glass of white wine and salt to taste. Cook for about 30 minutes, medium heat. Garnish with Boulangère style potatoes and fried pepper.