Squid with Fennel (Calamari con Finocchi)
Instructions
Scrape the carrots, Peel the onion and place in a saucepan with the celery, sprigs of leaves of fennel and a teaspoon of salt.
Cover with water and bring to a boil.
Put the squid and cook for 45 minutes.
Drain squid and allow to cool.
Meanwhile, Peel the fennel and cut into thin slices.
Wash and dry the salad.
Distribute it into four plates.
Cut the squid into thin slices.
Put them in the bowl with the fennel.
Seasoned with olive oil, lemon juice and salt.
Gently mix prior to arrange them in dishes over the salad.
Ingredients and dosing for 4 persons
- 600 g of squid emptied and peeled
- 2 fennel
- 1 carrot
- 1 costa of celery
- 1 small carrot
- Frisee salad
- Salt
- For seasoning:
- 1 lemon
- 4 tablespoons of olive oil
- Salt