Cuttlefish salad – Insalata di seppie
It makes a good appetizer, you can serve it in small plates on top of a lettuce leaf. It is also a refreshing summer salad.
Ingredients:
2 lbs. fresh cleaned cuttlefish (whole)
2 Tbsp. fresh chopped Italian parsley
3 Tbsp. extra virgin olive oil
1 small clove garlic minced
1 Tbsp. fresh squeezed lemon juice
salt and pepper to taste
2 Tbsp. wine vinegar
Instructions:
1. Boil the cleaned cuttlefish in a pan of water with the vinegar for 30 minutes.
2. Meanwhile prepare the remaining ingredients.
3. Once the cuttlefish are cooked, remove them from the water and let them cool on a plate for 15 minutes.
4. After they have cooled down cut them into thin slices and put them in a bowl.
5. Using a fork beat the oil with lemon juice, salt and pepper.
6. Add the oil mixture to the cuttlefish along with garlic and parsley and then combine well.
7. Serve immediately or refrigerate and serve later.
