Chicken breast with honey lemon and vegetables
16 recipes
Squid ricci and orange broccoli with almond and olives taggiasche
ingredients
servings
2
Pepper
to taste
Pink salt
to taste
Extra virgin olive oil
to taste
Garlic
1 wedge
Almonds
5 unit
Cailletier olives
10 grams
Broccoli
100 grams
Oranges
1 unit
Cuttlefish
250 grams
second courses from Italy
Squid ricci and orange broccoli with almond and olives taggiasche
Squid ricci and orange broccoli with almond and olives taggiasche
ready in
2 hours 15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Recipe full of flavors, rich in consistency, generous in emotion
preparation
step 1
Separate sepia tentacles, rinse them and place them in a large bowl.
step 2
Wash the orange well, take the peel and cut it into strips. Prepare an emulsion with a spoonful of Evo oil, a crushed clove of garlic, pink salt, pepper and broth.
step 3
Versatela on tentacles and mix well. Cover with a film foil and let it marinate for a couple of hours.
step 4
In the meantime place the dripping olives well drained on a saucer and let them dry in the oven. When they are toasted, remove them with a crescent and hold them aside.
step 5
Heat a frying pan, then pour the sepia, along with all the marinade. Flourish with flame for a couple of minutes, then lower the fire and add the orange juice.
step 6
Let it bake until the cooking bottom is turned on. Meanwhile, cook for a few minutes the broccoli peaks
step 7
Let them jump in the pan together with the sepia, flaming alive. Make it tasteless for a few minutes, then pour.
step 8
Season everything with the olives kept aside, the knife-cut almonds and an orange peel grated. A piece of crude oil and everything will be perfect.
step 9
I have also joined some slices of orange cut to live: it gives freshness to the dish and lively colors.
