Tag: Cuttlefish

Cuttlefish Salad Recipe – Italian Cuisine – Italian Cuisine

Ingredients

450 g cleaned cuttlefish
180 g clean green beans
150 g purple cabbage
80 g carrot
50 g radishes
Sesame seeds
extra virgin olive oil
lemon
salt
pepper

Duration: 15 min

Level: Easy

Doses: 4 people

For the cuttlefish salad recipe, bring a saucepan of water to the boil. Meanwhile, finely chop the cabbage and put it in a bowl with a pinch of salt and the juice of one lemon. Jumbled up. Wash the radishes, cut them into thin slices and leave them to soak in cold water. Peel the carrot and cut it into thin, oblique slices. Blanch the green beans in boiling water for 4-5 minutes. Add a drizzle of oil to the cabbage.
Cut the cuttlefish tentacles into small pieces. Drain the green beans with a slotted spoon and, in the same water, dip the sacks and tentacles of the cuttlefish. Cook for one minute. , drain and cool under running water. Cut everything into small pieces.
Collect the carrots, drained radishes and green beans in a bowl and season with oil, salt, pepper and a tablespoon of lemon juice. Add the cabbage and cuttlefish. Complete with black and white sesame seeds.

Recipe Cream of zucchini trumpet with cuttlefish – Italian Cuisine

Ingredients

750 g trumpet zucchini
300 g clean cuttlefish
250 g potatoes
150 g onion
lemon
thyme
garlic
sage
marjoram
rosemary
dry white wine
paprika
salt
extra virgin olive oil

Duration: 50 min

Level: Easy

Dose: 4 people

To prepare the zucchini cream trumpet with cuttlefish, peel the potatoes and cut them into pieces.
Cut the onion into coarse slices and brown them in a saucepan in a veil of extra virgin olive oil for a few minutes.
Peel half of the courgettes and keep the skins. Cut them all into pieces and add them to the onion; salt them and after a while add the potatoes, let them flavor for a few minutes, cover them flush with water and cook for 30 minutes.
whisk all in cream, then add the courgette skins and blend again with 2 tablespoons of oil until a well-emulsified and almost frothy cream is obtained.
dry the bags of cuttlefish and cut them into thin strips (3-4 mm) lengthwise. Blanch the tentacles for 5-6 minutes.
Flavor in a pan 1 clove of garlic crushed with a veil of extra virgin olive oil, marjoram, thyme, rosemary and sage; as soon as it starts to fry, remove the garlic and herbs and roast the cuttlefish strips for 30 seconds over a high heat with a pinch of salt; then sprinkle with white wine, let it evaporate in a few seconds, sprinkle with paprika and cook for a few more seconds.
serve cuttlefish cream, grated lemon zest, thyme leaves and a few drops of oil.

Recipe Grilled cuttlefish on mashed potatoes – Italian Cuisine

Cuttlefish and peas are a traditional and very successful pairing, try the great pairing in this light and appetizing recipe

Ingredients

400 g shelled peas
800 clean cuttlefish
50 g toasted hazelnuts
40 g extra virgin olive oil
4 mint leaves
salt
pepper

Duration: 35 min

Level: Easy

Dose: 4 people

To prepare cuttlefish grilled on mashed peas, boiled 400 g of peas shelled in boiling salted water for 2-3 minutes; drain 100 g in cold water, which you will need to decorate at the end.
whisk the other 300 g with 4-5 mint leaves, a couple of spoons of cooking water (just enough to have a fairly hard puree), 40 g of extra virgin olive oil, salt and pepper.
Break up roughly 50 g of toasted hazelnuts.
Gather 800 g of clean cuttlefish in a bowl with a little extra virgin olive oil; mix them to oil them well on the whole surface and then roast them on a hot grill for 3-4 minutes on each side, according to the size.
serve on the mashed peas with chopped mint leaves, the peas that you have kept aside, the hazelnuts, salt flakes or some grains of coarse salt and a minced pepper.