Shells to squid and mullet

Shells to squid and mullet
Shells to squid and mullet 5 1 Stefano Moraschini

Instructions

03855 SHELLS to squid and MULLET INGREDIENTS for 4 PEOPLE 100 g squid, 50 g of fresh bottarga, 1 shallot, 50 g extra virgin olive oil, 1 tablespoon parsley, salt, pepper.

Clean squid and cut into strips.

Mince the shallots and parsley; in a pan put the oil, add the mince and FRY well for 4 minutes; Add the squid, salt and simmer for 20 minutes.

Add the shells with the sauce, sprinkle with freshly ground black pepper, minced bottarga and garnish with strips of mullet.

Shells to squid and mullet

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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