SEARED CUTTLEFISH WITH BLEACHED POTATO CREAM

seppia-scottata

DIFFICULTY: MEDIUM

PREPARATION: 60 MIN

COOKING: 30 MIN

DOSES FOR: 4 PEOPLE

TYPOLOGY: SECOND DISH

SUITABLE FOR: DYSGEUSIA AND HYPOMAGNESEMIA TIREDNESS

INGREDIENTI

  • 1 kg cuttlefish 500g potatoes
  • 200g lemon (juice)
  • 10g mint
  • 5g chives
  • 3g basil
  • 40g EVO oil
  • 4g salt

ENERGY VALUES

  • Energy value and characteristics for 4 people: kcal 1533 – Carbohydrates: 101.82g – Protein: 152.01g – Lipids: 60.18g – Tot fiber. 9.81g – Magnesium: 477mg.
  • Energy value and characteristics for 1 person: kcal 383.25 – Carbohydrates: 25.45g – Protein: 38g – Lipids: 15.04g – Tot Fiber. 2.45g – Magnesium: 119.25mg.
  • Ideal as: Second dish
  • Indicated in case of: dysgeusia and fatigue from hypomagnesemia

MAKING THE DISH

mini-seppie-crude-con-rosmarino-e-prezzemolo-su-un-piatto_89816-7386
seppie-fresche-con-peperoncino-e-prezzemolo-su-un-tagliere-sfondo-grigio_89816-7388

Wash and clean the cuttlefish, removing everything you find inside the cuttlefish bag, then cut them into julienne.
Put the cuttlefish in a container with oil, lemon, salt and mint and let rest for about 1 hour.

patate
Grilled cuttlefish with garlic and parsley

While the cuttlefish are resting, peel the potatoes and cut them into large cubes. Put the potatoes in a pot and boil them for 20 minutes.

Cook the sea cuttlefish in a non-stick frying pan for about 8 minutes. When the potatoes are cooked, drain them with the help of a colander, setting aside a glass of cooking water. After blended them with a miniprimer adding oil and a pinch of salt and the cooking water. Blend well until creamy and homogeneous. Now we are ready to serve make a layer with the potato cream, lay on top of the cuttlefish and decorate as you like by basil and chives.