800 gr. Cuttlefish 200 gr. of boiled peas

oil

salt

1 glass of dry white wine

4 brunoise cut sweet onions

4 garlic cloves

4 artichokes

4 grated tomatoes

For the mortar mix: 2 garlic cloves parsley cinnamon powder 2 spoonsful of oil

Meatballs:

Knead them, shape them, flour them, fry them and keep for later.

Cuttlefish:

Clean the cuttlefish, keep the ink apart, cut up the cuttlefish and brown it in a covered saucepan with a little oil. Add a glass of white wine, the cut-up onion brunoise style, the garlic, the grated tomato, when it gains colour put in the artichokes, the boiled peas, a little of the pea juice, the meatballs, so that all the flavours are integrated, adjust with salt and pepper, and as a last touch the garlic and parsley mortar mix.