Cuttlefish With Potatoes
Recipe second for 4 people based on Cuttlefish - cooking method pan.
Preparation:
Preparation: Boil the whole potatoes for about 40 minutes until they are tender, then peel them and leave them to cool. Then cut them into chunks. Divide the body of the cuttlefish from the tentacles, open them, cut them into large triangles and carve them with grilled cuts. Wash the clams and let them open in a pan with a spoonful of oil and the wine. Clean the celery, cut it into thin slices and blanch it in salted water for a minute. Fry the tentacles, cuttlefish and celery in a pan with 2 tablespoons of oil and the garlic for a minute, then add the broth, the chopped parsley and cook covered for 15 minutes over low heat. Add the potatoes and let them cook for 2 minutes. Transfer everything into a salad bowl, add the clams, the sliced porcini mushrooms and before serving, season with the lemon juice, the remaining oil, salt and pepper.
Ingredients:
Ingredients: 8 Fasolari - 400 G Clean Cuttlefish - 200 G Potatoes - 200 G Celeriac - 3 Porcini Mushrooms - 1 Garlic Clove - 5 Cl Vegetable Broth - 2 Tablespoons Dry White Wine - 1 Lemon (juice) - 5 Tablespoons Olive Oil olive - 1 Tablespoon Chopped Parsley - Salt - Pepper
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