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CUTTLEFISH AND POTATOES

5 Settembre 2016

Ingredients-4/5 people

1 kg medium-sized cuttlefish

5/6 potatoes

5 cherry tomatoes

black olives

Breadcrumbs

extra virgin olive oil

Lemon juice

Salt, pepper and parsley.

Method:

First, boil the potatoes in salted water for 10 minutes while we clean (see cleaning) and cut the squid as slices and put them in a bowl to marinate with salt, pepper, oil, breadcrumbs, parsley and lemon juice.

Skin the potatoes and cut them into small cubes (not too small), we put in a baking dish (terracotta, glass or nonstick) and seasoned with olive oil and other breadcrumbs.

Bake the potatoes in a preheated oven at 180 degrees for about 15 minutes; After we add the cuttlefish with more parsley, olives, cherry tomatoes, salt, pepper and mix everything very very gently.

Put back in oven for about 20/25 minutes. Stir occasionally during cooking.

Secret: Cinzia says “to my house for this recipe, has always used the clay to avoid burning the food!” and we’ll listen, then for successful use trays or earthen pots; I also recommend the glass as an alternative.

Styling: this is a dish so good you should be brought to the table without garnish the dish first for a COOL effect!

With Love

Ross

… and Thank you, Cynthia!