1 kg medium-sized cuttlefish
5 cherry tomatoes
extra virgin olive oil
Salt, pepper and parsley.
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!
… and Thank you, Cynthia!
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