Cuttlefish with potatoes
Instructions
Boil whole potatoes for 40 minutes until they will hold, then peel them and let them cool.
Then cut them into chunks.
Divide the body of cuttlefish tentacles, open them, cut them into large triangles and incidetele with broiler cuts.
Wash the cockles and have them open in a pan with a tablespoon of olive oil and wine.
Clean the celery, cut into thin slices and sbollentatelo in salt water for one minute.
Please add in a pan with 2 tablespoons of olive oil and garlic, baby squid tentacles and celery for a minute, then add the broth, chopped parsley and cook covered for 15 minutes fresh focus.
Add the potatoes and leave stand for 2 minutes.
Transferred in a salad bowl, combine clams, mushrooms, sliced and seasoned before serving with lemon juice, olive oil, salt and pepper.
Ingredients and dosing for 4 persons
- 8 cockles
- 400 g of clean cuttlefish
- 200 g of potato
- 200 g of celeriac
- 3 mushrooms
- 1 clove of garlic
- 5 cl of vegetable broth
- 2 tablespoons of dry white wine
- 1 lemon (juice)
- 5 tablespoons of olive oil
- 1 tablespoon of chopped parsley
- Salt
- Pepper