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Cuttlefish cuttlefish in salad

ingredients

servings

3

Lemons

1 unit

Iodized salt

to taste

Extra virgin olive oil

to taste

Black pepper

to taste

Black olives

2 spoons

Oranges

1 unit

Fennel

1 unit

Cuttlefish

12 unit

starters from Italy

Cuttlefish cuttlefish in salad

Cuttlefish cuttlefish in salad

with fish source of B vitamins high in iron high in calcium source of C vitamins high in potassium

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cuttlefish cuttlefish in salad

A simple appetizer, which maintains the flavor of the fish, combined with crunchy fennel, orange and black olives.

Cuttlefish cuttlefish in salad step 1

step 1

For this recipe I used cuttlefish clumps, but you can use every part. Carefully wash the fish, cut it to a listener, dry it well.

Cuttlefish cuttlefish in salad step 2

step 2

In a non-stick pan, pour a piece of extra virgin olive oil and pour the fish, cook for 2/3 minutes, lightly salty and sprinkle with lemon.

Cuttlefish cuttlefish in salad step 3

step 3

Cut and thin the fennel, leave it in a bowl with little oil, little salt and little lemon. Peel the orange, remove the white parts, cut each clot in pieces not too small.

Cuttlefish cuttlefish in salad step 4

step 4

Thinly cut the olives, start preparing each dish, take a serving of fish, add a portion of fennel and oranges. Sprinkle with pepper and black olives

Cuttlefish cuttlefish in salad step 5

step 5

Also serve cold, increase your doses if you want this dish to become a course for a second and not for an appetizer.

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