pear salad, walnuts and asparagus
4 recipes
Sepia with radish, nuts and balsamic vinegar icing
ingredients
servings
1
Cuttlefish
300 grams
Red radish
1 unit
Shelled walnuts
6 unit
Iodized salt
1 pinch
Pepper
to taste
Extra virgin olive oil
1 teaspoon
starters from Italy
Sepia with radish, nuts and balsamic vinegar icing
Sepia with radish, nuts and balsamic vinegar icing
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A fresh and light salad. Simple to do and tasty to eat!
preparation
step 1
Take a clean cuttlefish of about 300 grams and boil in water or vegetable broth if you prefer, for about 25 minutes. When the cuttlefish easily piers with a fork it is cooked.
step 2
Allow the cuttlefish to cool in its water so it will remain soft. Meanwhile, cut the chicory on the list.
step 3
When the cuttlefish is cold, cut it into very fine strips and assembled with all the ingredients. If you like, you can garnish with a balsamic vinegar frosting wire.
step 4
Nb If the sepia is black (so fresh) it is thinner than a decongelated sepia that will remain firmer. Then the cooking is also varied. For a fresh sepia it suffices for 15-20 minutes.
