Preparation

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.

Ingredients

(4 people).

· The Sauce:
- 1 u. onion
- 1 u. green pepper
- Crushed natural tomato
- White wine, water

· The Meatballs:
- 1 kg cuttlefish
- 3 u. garlic cloves
- Parsley
- Breadcrumbs
- 2 u. eggs