Squid with fennel
Instructions
Scrape the carrots, Peel the onion and place them in a saucepan with the celery, sprigs of leaves of fennel and a teaspoon of salt.
Cover with water and bring to the boil.
When the water boils, tuffateci squid and let them cook for about three quarters of an hour or until they are tender.
Drain squid and let them cool.
Meanwhile, Peel the fennel and cut them into thin slices.
Wash and dry the lettuce and spread it into four plates or bowls.
Cut the squid into thin slices and put them in the bowl with the fennel.
Seasoned with olive oil, lemon juice and salt.
Stir gently before you place them in dishes over the salad.
Ingredients and dosing for 4 persons
- 600 g of squid already emptied and peeled
- 2 fennel
- 1 carrot
- 1 costa of celery
- 1 small carrot
- Frisee salad (insalata novella)
- Salt
- For seasoning:
- 1 lemon
- 4 tablespoons of olive oil
- Salt