Recipe Giant Cuttlefish Salad

Ingredients:

1.2 kg of cuttlefish, 50 g of black olives, 30 g of capers, orange juice and peel, lemon juice and peel, 2 tablespoons of extra virgin olive oil, salt, pepper, chives, parsley , 50 grams of celery, 100 grams of tomato. For the aromatic broth: water, 1 carrot, 1 stick of celery, half a lemon, 1 bay leaf, salt, 1 teaspoon of honey

Doses for: 4 persone realization time: 45 minutes

Recipe:

Premise: the cuttlefish used for this recipe is frozen and therefore already cleaned, buying it fresh requires a different procedure to clean it. Let's begin. We boil the water in a large pot together with the carrot, celery, laurel, lemon juice + whole lemon and honey. We dip the cuttlefish 2-3 times making up and down in the water in order to make the tentacles curl and then immerse it completely. After the water starts boiling again, it takes about 20/30 minutes. To do the cooking test, just stick the cuttlefish to see if the fork comes in easily or not. Pull out of the water, cut it into cubes or strips and put it in a bowl. Meanwhile, prepare the sauce in another bowl. Add the orange juice to the lemon juice, add the oil, salt and pepper, parsley, chives and lemon and orange peel. Emulsioniamo. In part we prepared celery sticks, sliced tomatoes and olives. We add the latter in the cuttlefish bowl and finish by inserting the emulsion. The salad is ready to taste! Enjoy your meal!

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