Cuttlefish to green
Instructions
Bring water to boil with the celery, carrot, parsley, vinegar, salt and peppercorns.
Cook the cuttlefish for 10 minutes then cut into strips.
Prepare the sauce: heat the oil with the garlic, chopped parsley and basil, lemon, salt and pepper.
Stir and remove from heat immediately.
Season the sauce with cuttlefish.
Ingredients and dosing for 4 persons
- 600 g of frozen cuttlefish
- Celery
- Carrot
- Parsley
- 1/2 cup of wine vinegar
- Salt
- Peppercorns
- For the sauce:
- 6 tablespoons of olive oil
- 1 clove of garlic
- 1 chopped parsley and basil
- Lemon juice
- Salt
- Pepper