(Cuttlefish salad - Our recipe)

Time: preparation: 30 minutes ........ cooking: about 80 minutes 1,2 kg (2 1/2 lb) giant black cuttlefish 1 fresh young onion, peeled A stalk of celery, cleaned and washed 1 carrot, peeled 1 dried bay leaf 3 juniper berries A bouquet garni Half a glass of vinegar 4 potatoes 4 tablespoons dried chives 2 tablespoons dried parsley Lemon juice 12 tablespoons extra virgin olive oil Salt easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Prepare the bouquet garni with parsley stalks, thyme sprigs, chives and lemon balm sprigs. If you don't find these fresh herbs, you can use dried ones. In this case add 1 teaspoon of everyone to the court-bouillon.
Prepare a court-bouillon for boiling your cuttlefish; put the whole onion, carrot, celery, bouquet garni, juniper berries, bay leaf and vinegar in abundant salt water. Let it boil over a low heat for about 20-25 minutes. Meanwhile prepare your cuttlefish (one is generally enough): remove its bone, entrails and the small bag with cuttlefish black. You can preserve cuttlefish black (also in the freezer) for preparing a risotto or a dish of pasta. Remove the skin, eyes and mouth and wash under cold running water to clean it very well.
Put the mollusc into the court-bouillon and boil it over a medium heat until soft. Generally it takes about an hour.
Meanwhile steam potatoes.
Let cuttlefish cool in the court-bouillon and then cut into little pieces; put them in a large bowl together with cubed potatoes, dried or fresh parsley and chives and the quantity of lemon juice you prefer. Dress with olive oil and season to taste with salt. The dish is ready.

Note
It's a tasty one-plate meal in any season and you can prepare it in advance. You can complete your meal with a seasonal salad and fresh fruit. It's a good solution for a buffet too!

What's the right wine?
Our suggestion is: Breganze Pinot Bianco (wine from Venetia - Italy).

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".