FROM THE APENNINES TO THE WAVES (SPELLED, CUTTLEFISH AND OCTOPUS SALAD)


FROM THE APENNINES TO THE WAVES (SPELLED, CUTTLEFISH AND OCTOPUS SALAD)

 m @ riotto
  • Difficulty: 1
  • Cost: 2
  • Preparation: 1
  • Doses: 6

This warm salad based on pearl spelled from Garfagnana, vegetables from the garden and molluscs from the Tyrrhenian Sea which in the 70s would have been called “ mare e monti ” salad represents the right balance between the strong flavors of Garfagnana (a splendid mountain area in the province of Lucca), coasts of the Tyrrhenian Sea and the gardens of the Riviera.This recipe belongs to the Cookbook of the Italian National Cuisine

INGREDIANTS

  • 300 gr pearl spelled
  • 3 zucchini
  • 1 red pepper
  • 1 yellow pepper
  • 2 spring onions
  • 3 baby octopus
  • 2 cuttlefish
  • 2 tomatoes
  • chopped parsley
  • chives
  • garlic
  • salt
  • pepper
  • extra virgin olive oil

INSTRUCTIONS

  1. Boil the pearl spelled in abundant salted water and drain it al dente cooling it immediately with jets of cold water, place it in a bowl trying to shell the grains well.
  2. Cut the courgettes and peppers into regular cubes of about half a centimeter and sauté them separately in a non-stick pan with a little oil, keeping the flame rather lively, cook for a few minutes trying to keep them al dente and crunchy, season with salt and pepper.
  3. In another pan, sauté the baby octopus and cuttlefish cut into small pieces with oil, garlic and a little chopped parsley, salt and pepper and, almost at the end of cooking, add the diced tomatoes.
  4. Mix the spelled with the vegetables and shellfish, adding the chopped parsley and the spring onions cut into thin rings.
  5. Serve the salad by shaping it on the plate with a pastry cutter and decorating with chives.

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