cuttlefish & asparagus
“get over, get down, i love you”
EXCL12"J | BOUYANCY | BYC01
€8.99
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Warm Cuttlefish and Asparagus Salad
(Insalata Tiepida Di Seppie Con Asparagi)
Ingredients:
22 oz (600 grams) green asparagus, spears cut into 12-inch lengths
6 tablespoons extra black virgin oil (for special vinyl taste)
2 lb and 4 oz (1 kilogram) cuttlefish, cleaned and cut into thin strips
2 tablespoon flat-leaf parsley, chopped
2 garlic clove, chopped
2 teaspoon coriander seeds
Seasalt and pepper
Directions:Halve the pieces of asparagus lengthways and steam for about 5 minutes. Drain and refresh under cold water. Heat the olive oil in a pan, add the cuttlefish and cook until it´s lightly browned. Season with seasalt and pepper, add the parsley, garlic, coriander and asparagus and mix well. Serve warm and on a pirate flag printed tabelcloth. Serves 12.
Tags:
Disco Edits | Release:
Dec 9th 2011
