Recipe for sauteed cuttlefish plate accompanied with tomato vinaigrette and balsamic vinegar and fry vegetables: onion, green pepper …

Ingredients Recipe Grilled cuttlefish with tomato vinaigrette:

– For 2 people:

1 sepia
1 tomato
1 spring onion
2 red onions
1 green pepper
8-10 green olives
a glass of milk
balsamic vinegar
olive oil
chopped chives
chopped parsley
Preparation Recipe Grilled cuttlefish with tomato vinaigrette:

Cut the red onions and green pepper into strips and pocha all over low heat in a pan with a splash of oil and a pinch of salt. Reserve.

To make the vinaigrette, finely chop the onion and tomatoes and put them in a bowl. Add the chopped olives and chopped chives to taste. Seasoned with a dash of balsamic vinegar, a pinch of salt and a splash of olive oil.

Open the sepia, cut into two pieces, make them a diamond-shaped cutouts to not twist when cooked and put them in milk to soften. At the time of cooking, drain on absorbent paper sepia. Season and cook on the grill with a little oil.

Emplata Fry onion and pepper and place on top sepia. Watering with the vinaigrette, sprinkle with chopped parsley and serve.


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