SEARED CUTTLEFISH WITH CREAMED POTATO

seppia-scottata

DIFFICULTY: MEDIUM

PREPARATION: 60 MIN

COOKING time: 30 MIN

4 PEOPLE

SECOND DISH

SUITABLE FOR: DYSGEUSIA AND HYPOMAGNESEMIA TIREDNESS

INGREDIENTS

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

NUTRITIONAL VALUE

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

METHOD

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 very well. Cut them into strips.
Put the cuttlefish in a bowl. Add oil, lemon, salt and mint and rest for about 1 hour.

patate
Grilled cuttlefish with garlic and parsley

In the meantime, peel the potatoes and cut them into large cubes. Put the potatoes in a pot and boil for 20 minutes.

Cook the cuttlefish in a non-stick frying pan for about 8 minutes. Before draining cooked potatoes, set aside a glass of cooking water. Blend potatoes with olive oil, a pinch of salt and cooking water. Place creamed potatoes on dish, followed by cuttlefish on top. Decorate with some basil and chives.