Cuttlefish are a very versatile ingredient.
They can be enjoyed with red sauce or even in a fresh celery salad.
for 4 persons.
- Cuttlefish already cleaned 800 g
- White celery 1 stalk
- Taggiasca olives in oil 1 tablespoon
- Julienne carrots 200 g
- Celeriac 1
- Extra virgin olive oil to taste
- Balsamic vinegar to taste
- Salt to taste
- Pepper to taste
15'
If you want to prepare a fresh dish or an appetizer for a particular fish-based dinner, cuttlefish in celery and balsamic vinegar salad is the recipe for you.
Find out how to prepare this tasty cuttlefish dish.
30'
- Boil the cuttlefish and cool them.
- Then cut them into julienne strips together with the celeriac and white celery, add the Taggiasca olives, make an emulsion with balsamic vinegar and pour it over the salad before serving.
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Cuttlefish are used a lot in the kitchen @hugo1954 because they represent a truly versatile ingredient: grilled, stuffed, with peas, or in soups, you will be spoiled for choice!
However, the most refined preparations of these molluscs are those made with cuttlefish ink, in which ink is also used to enrich the dishes with flavor and color.
Thanks for expanding the content of this post @testarasta.