Seppia e ceci (ricetta di mio marito Andrea)

Recipe for 4 people:

• 500g cuttlefish
• 250 g Chickpeas
• Rosemary
• Salt and Pepper To Taste
• Extra virgin olive oil

Preparation:

1. Cut the cuttlefish into strips and steam for about 25-30 minutes
2. Marinate the cooked chickpeas with extra virgin olive oil, salt, pepper and rosemary
3. once the cuttlefish is cooked, place it still hot in the bowl with the chickpeas and allow to cool. Serve lukewarm