LUKEWARM CUTTLEFISH SALAD, WITH LENTILS, ANCHOVIES AND GRILLED ARTICHOKES
Ingredients to choose
For a single serve
  • CLEANED CUTTLEFISH 200 g
    200 g
  • LENTILS
    50 g
  • GRILLED ARTICHOKES WITH STEM
    50 g
  • ANCHOVIES IN FILLETS ELITE RISTORIS 30 g
    30 g
  • EXTRAVIRGIN OLIVE OIL
    15 g
  • LEMON JUICE
    4 g
  • CHOPPED PARSLEY
    3 g
How to prepare it
PREPARATION TIME: 2 hours
1. Boil the whole cuttlefish for around 90 minutes in boiling water aromatized with a mixture of vegetables (celery, carrot, parsley stalks, peeled sliced onion, peppercorns and bay leaves).
2. Heat the lentils and keep warm.
3. Drain the oil from the artichokes, cut into quarters and heat them in a pan.
4. Take the cooked cuttlefish out of the water, allow to cool and then cut into strips.
5. Place the lentils in a serving dish, add a few drops of olive oil, followed by the cuttlefish and finally the anchovy fillets.
6. Sprinkle with chopped parsley and add the remaining olive oil.
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