Sipa s čičvardom

Ingredients:

• 1 kg cuttlefish
• 2 cups of previously cooked chickpeas
• 2 onions
• ½ dcl olive oil
• 3 cloves of garlic ( onion )
• 2 tomatoes , cleaned and cut into cubes
• cuttlefish blackness
• about ½ l of water and 2 dcl of water in which the chickpeas were cooked
• 2 dcl of red wine and 2 tablespoons of prosecco
• sprig of rosemary
• pinches of chopped sage and celery leaves, 1 teaspoon of chopped parsley
• salt and pepper as needed

Preparation:

Clean the cuttlefish, remove the bag with the ink and cut it into noodles. Fry finely chopped onion ( capula ) in olive oil, add cleaned and sliced cuttlefish and sauté until soft. Add the garlic (onion ) cut into leaves, then the cleaned and sliced tomato and cover everything with water and red wine. When the wine evaporates a little, add the black cuttlefish, prosecco and herbs (rosemary, sage, celery, parsley), salt and pepper.

Cook until the cuttlefish is completely soft, and towards the end add the previously well-cooked chickpeas and a little water in which they were cooked.

Note:

Cuttlefish with chickpeas is prepared in many places in Zadar County because all the necessary ingredients were widely available. Like black risotto, it was once a difficult dish, and today it is on the selected menus of many restaurants and taverns. Variations in the preparation mainly refer to the selection of herbs, the use of concentrate or fresh tomatoes, the addition of prosecco or only wine, but the basic procedure is mostly the same. A very similar method of preparation was recorded on the island of Pag.