GIANT CUTTLEFISH SALAD

Identity Card of the Recipe

82 KCal Calories per serving

Ingrediants

For the salad

100 g of coppery tomatoes
30 g of celery
30 g of capers
1 sprig of parsley
A few stalks of chives
Q.b. of pepper
Q.b. of salt
2 tablespoons of extra virgin olive oil
Untreated lemon juice and zest
Juice and peel of untreated oranges
50 g of black olives
1.2 Kg of giant cuttlefish or cuttlefish

For the aromatic broth

1 teaspoon of honey
Q.b. of salt
1 bay leaf
Untreated lemon juice
1 stick of celery
100 g of carrots
Q.b. of water

Materials Needed

Large saucepan
Chopping board
Knife
Bowl

Preparation

First, prepare the aromatic broth. Fill a saucepan with plenty of water and bring to a boil. Then add a carrot, a stick of celery, the juice of half a lemon, a teaspoon of honey, a bay leaf and a tablespoon of coarse salt.

Did you know that
Honey is useful for preventing the spread of odors in the kitchen!
You can flavor the broth with cloves and onion or shallot.

Clean the cuttlefish. Wash it with a jet of water, remove the central bone, the entrails and the ink pouch. Press the center of the tentacles to remove the rostrum (tooth or beak). Score the cuttlefish and tear the skin. To avoid this step , you can buy frozen cuttlefish and let it thaw slowly in the fridge before proceeding with cooking.
Immerse the cuttlefish starting from the tentacles, lifting it 3-4 times to make them curl. Subsequently, dip the whole cuttlefish in the aromatic broth and maintain a cheerful flame until the boiling resumes. Then calculate 25 minutes of cooking starting from the resumption of boiling. Turn off the heat, cover with the lid and leave the cuttlefish in the boiling water. cooking until completely cooled: in this way, the meat of the mollusk will be very soft.

Beware of cooking!
The only difficulty in preparing cuttlefish in salads is to understand when the meat is soft. This depends on the size, period and type of cuttlefish. For this reason, it is advisable to put a fork in the cuttlefish at the end of cooking to understand if the meat is soft or not. To confirm, we recommend letting the cuttlefish cool in its cooking liquid.

Once cold, cut the cuttlefish into strips or into cubes.
Prepare an "emulsion based on oil, orange juice, lemon juice, aromatic herbs to taste (eg parsley and chives), salt and pepper.
Combine the slices of cuttlefish in a bowl and add black olives, capers, celery, grated citrus peel and flavor with the aromatic emulsion.
Mix the giant cuttlefish salad and let it rest for at least an hour before serving: in this way, the salad will be rich in taste.
Serve with slices of orange, tomato and freshly chopped herbs.

Alice's comment - PersonalCooker

You don't like to consume cold dishes in the autumn and winter months, but do you love shellfish? So why not serve the lukewarm cuttlefish salad with boiled potatoes? For an alternative version, I recommend tossing the boiled cuttlefish in a pan for a few minutes: serve it crispy and hot with mixed vegetables!

Nutritional values and Health Comment on the recipe

The Giant Cuttlefish Salad is a recipe that can serve as a main course or appetizer. It has a modest caloric intake provided mainly by proteins, followed by lipids and finally by carbohydrates.
Peptides are mainly of high biological value, monounsaturated fatty acids and simple carbohydrates.
Fiber is scarce and cholesterol is well present.
The Giant Cuttlefish Salad is a food that does not lend itself to vegetarian and vegan diets; it has no contraindications for diets aimed at lactose intolerance and those for celiac disease. It is suitable for low-calorie nutrition against overweight and metabolic diseases.
The average portion of Giant Cuttlefish Salad as a main course is about 300g (245kcal).