Cuttlefish salad
Instructions
Cut the cauliflower into florets.
Clean the cuttlefish, wash them and put them in a pan covered with water.
Let Cook until they're tender and then let them cool down.
Wash the potatoes, peel them and not let them boil.
Boil the cauliflower florets.
Cut the cuttlefish in half and roundtrip in a large Salad Bowl.
Drain the potatoes, peel them and cut them into small pieces.
Drain the cauliflower.
Add potatoes and cauliflower florets to cuttlefish.
Sprinkle chopped parsley.
Seasoned with olive oil and a pinch of salt.
Mix and refrigerate until ready to serve.
Suggested wine: Tocai of San Martino della Battaglia.
Ingredients and dosing for 8 persons
- Salt
- 5 tablespoons of olive oil
- Parsley
- 250 g of cauliflower
- 2 potatoes
- 1500 g of cuttlefish