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Cuttlefish salad scented with wild fennel
Recept by Chef Davide Morsolin
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
For 4 people
Ingredients
2 kg medium-sized cuttlefish,
2 tablespoons of Karst oil,
2 sprigs of wild fennel,
1 bay leaf,
Salt and pepper to taste.
Introduction
https://www.de-gusto.it/en/products/fats/karst-oil.htmlAn excellent seafood salad with a delicate and fragrant taste. Cuttlefish are a wholesome and nutritional food for humans. In this recipe, wild fennel has been added to the Cuttlefish salad to give it a hint of colour and fragrance.
Preparing
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