Cuttlefish and Meatball Ragout with Artichokes and

Name: Cuttlefish and Meatball Ragout with Artichokes and Peas Recipe mielimato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cuttlefish, cut into 1 inch cubes and salsa reserved; 3/4 lbs ground pork; 1 egg; 3 sprigs of parsley; 2 pieces of stale bread, 1 fried and 1 soaked in 3 tblsp of milk; 2 garlic; 1 tomato diced; 1 onion, minced; 4-6 threads of saffron; 1/2 cup of dry wine; 6 hazelnuts; Salt and pepper; 1 chili pepper, optional; Several sprigs of fennel leaves, chopped (optional); Flour; Water; 4-6 artichokes, quartered; 1 cup of peas

Servings: persons

1 cuttlefish, cut into 1 inch cubes and salsa reserved
3/4 lbs ground pork
1 egg
3 sprigs of parsley
2 pieces of stale bread, 1 fried and 1 soaked in 3 tblsp of milk
2 garlic
1 tomato diced
1 onion, minced
4-6 threads of saffron
1/2 cup of dry wine
6 hazelnuts
Salt and pepper
1 chili pepper, optional
Several sprigs of fennel leaves, chopped (optional)
Flour
Water
4-6 artichokes, quartered
1 cup of peas

1
Make meatballs:
2
Mix ground pork, egg, garlic, parsley and fennel leaves.
3
Tear up bread which has been soaking in milk and mix in.
4
Add salt and pepper.
5
Form into medium meatballs and lightly coat with flour.
6
Brown meatballs and set aside.
7
Make cuttlefish and sauce:
8
In main saute pan, brown cuttlefish in oil (but not salsa).
9
Set aside.
10
In the same oil, saute onions.
11
Add tomato.
12
Cook at medium heat until thickened, 5-7 minutes.
13
Add meatballs, salsa, artichokes, chili pepper and wine.
14
Simmer gently at medium heat for about 20 minutes, adding water when needed.
15
Add peas and continue cooking until peas are soft but not mushy about 7 minutes.
16
While the sauce is cooking, make picada (thickening agent):
17
In mortar and pesto, crush nuts and fried bread.
18
Add 2-3 tbls of water to make a paste.
19
2 minutes after peas have been put in, add picada.
20
Simmer for another 5 minutes.

437

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cuttlefish, cut into 1 inch cubes and salsa reserved, 3/4 lbs ground pork, 1 egg, 3 sprigs of parsley, and more.

Yes, Cuttlefish and Meatball Ragout with Artichokes and Peas Recipe mielimato falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cuttlefish and Meatball Ragout with Artichokes and Peas Recipe mielimato

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions