Lasagne in green with vegan pesto and zucchini
52 recipes
Cuttlefish with crunchy vegetables
ingredients
servings
2
Cuttlefish
500 oz
Carrots
100 oz
Courgette
100 oz
Cherry tomatoes
150 oz
Shallots
70 oz
Extra virgin olive oil
24 oz
Iodized salt
2 oz
Parsley
5 oz
second courses from Italy
Cuttlefish with crunchy vegetables
Cuttlefish with crunchy vegetables
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A cold and tasty dish to be enjoyed for lunch and dinner ..
preparation
step 1
To make this recipe I used the relatively cool squid already cleaned the small size, so it was enough to deprive the eye and rinse well under running water. Same procedure if you buy frozen ...
step 2
Instead, for those who must clean enough: depriving them of the bowel, internal dellosso, the skin, the eye and rinse thoroughly under running water. Weigh all the ingredients.
step 3
The small cuttlefish cooked whole steam in 20 minutes. If you buy the bigger serve 30-35 minutes. However, you can also boil them in lightly salted water, cooking time is the same ...
step 4
the minutes of cooking depend very much on the size of the squid to verify just punzecchiarle with the tines of a fork, should be fine hold.
step 5
At the end of cooking put them on a cutting board and cut it into strips not too thin. In pan pour 3 tablespoons dolio, while it warms up over a gentle heat peeled, washed and chopped shallots ...
step 6
then put it to brown. Same thing you do with the carrot, this will cut into cubes and add little ones in the pan.
step 7
Now sprouted in the two opposite ends of the zucchini also wash it and reduce it even this diced, now in the pan. Wash and cut the tomatoes into slices, add them, stir and remove from the heat immediately.
step 8
Finally put the cuttlefish, parsley and savory all ... here is the dish is ready! Come and see me even in my blog ..: -
