Crostone con le seppie - Cuttlefish on a hot plate
Ingredienti per 4 persone
4 seppie
4 cucchiai prezzemolo tritato
8 cucchiai olio evo
qb sale
1 limone
4 fette pane casereccio
Preparazione
In una ciotola mescolare l’olio, il prezzemolo, il limone spremuto ed il sale. Tostare il pane sotto il grill.
Pulire le seppie e cuocerle su di una plancia o su di una bistecchiera calda e unta per pochi minuti. Le seppie non devono cuocere molto - si possono mangiare anche crude -.
Una volta cotte tagliare le seppie a pezzi grossi e condirle nella ciotola con olio, sale, prezzemolo e limone.
Distribuire le seppie su di un piatto di portata sopra le fette di pane abbrustolito.
Ingredients for 4 persons
Cuttlefish
4 tablespoons chopped parsley
8 tablespoons evo oil
Salt to taste
1 lemon
4 slices of homemade bread
Preparation
In a bowl mix the oil, the parsley, the lemon juice and salt. Toast the bread under the grill.
Clean the cuttlefish and cook them on a dashboard or on a hot greased griddle and for a few minutes. Cuttlefish should not cook a lot - you can also eat them raw -.
Once cooked, cut the squid into large pieces and dress them in the bowl with oil, salt, parsley and lemon.
Distribute the squid on a serving plate over the slices of toasted bread.
Cuttlefish - Have 10 feet, 8 of which are veritable tentacles of equal length and the remaining are long retractable appendixes equipped with denticulated suckers. The animal also has protruding eyes with a pupil very developed and in the shape of a W. Have an inner shell, said cuttlebone and a bag for the ink, which is ejected when the cuttlefish feels threatened.
