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Sepia with radish, nuts and balsamic vinegar icing

ingredients

servings

1

Cuttlefish

300 oz

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

with fish with nuts high in iron source of C vitamins high in potassium high in phosphorus with good fats

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Sepia with radish, nuts and balsamic vinegar icing

A fresh and light salad. Simple to do and tasty to eat!

Sepia with radish, nuts and balsamic vinegar icing step 1

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.

Sepia with radish, nuts and balsamic vinegar icing step 2

step 2

Allow the cuttlefish to cool in its water so it will remain soft. Meanwhile, cut the chicory on the list.

Sepia with radish, nuts and balsamic vinegar icing step 3

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.

Sepia with radish, nuts and balsamic vinegar icing step 4

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.

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