today I tried to make a dish which preserve the full taste of cuttlefish – I only added olive oil and salt. Here I’ll describe my ideas about how to cook it and about its tastes.
Cuttlefish is a marine animal that stands out from its group of molluscs (squids, octopus …) for particular taste and consistency. In the kitchen it could be considered in a similar way as pork (spices, side dish, cooking time, choise of wine …). If we consider it as a pork, then the outcome are folk dishes
Firstly I’ve cut cuttlefish and slightly fried it in olive oil, … At the end I added cuttlefish – own ink.
This time my topic was not to add any other flavour or spices (usualy ognion, green beans, …).
I assure you that a dish surprised everybody arround me – and me to.
Not to forget: it was sauce for spagheti.