Cuttlefish Salad with Cherry Tomatoes and Basil

cookwithkathy

Jun 30

Ingredients

400 g cleaned cuttlefish (or squid)
300 g courgettes (zucchini)
4 tbsp olive oil
salt and pepper as desired
100 g cocktail tomatoes

Dressing

1 clove garlic
50 g onion
40 g black olives, stoned
1 small peperoncino (chili)
100 g red pepper
salt and pepper as desired
4-5 tbsp olive oil
1 tbsp finely chopped herbs (parsley, thyme, basil)
1 tbsp Aceto Balsamico di Modena
1 tbsp Aceto Balsamico bianco

Method

Make the dressing. Peel and finely chop the garlic and onion. Cut the olives into strips. Trim and core the pepper and dice the flesh very finely. Remove the seeds from the peperoncino and chop finely.
Mix all the dressing ingredients with the vinegars, oil, herbs and seasonings.
Pull the tentacles out of the body and separate just above the eyes so that they remain connected by a narrow ring. Remove the beak and the cuttlebone and wash the pouch (mantle). Cut the pouch into 6 mm rings.
Cut the ends off the courgettes and cut into sticks 5 cm long and 6 mm thick.
Heat 2 tbsp oil in a frying pan, add the cuttlefish and fry quickly. Season and take out of the pan.
Heat the rest of the oil in the pan, add the courgettes, fry for 2-3 minutes and season.
Put cuttlefish and courgettes into a bowl. Halve the tomatoes and add to the bowl.
Pour dressing over the cuttlefish rings, mix and leave to marinate for 1 hour. Serve with bread slices.

Makes 4 servings.

Source: Mediterranean Cuisine