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Grilled cuttlefish with carrot salad

Time: 20'

Difficulty: Media

Ingredients for 4 people

  • 12 large cuttlefish
  • 400 g of carrots
  • Galantino oregano extra virgin olive oil
  • Extra virgin olive oil Bel Tocco with herbs Galantino
  • Parsley
  • Halls
  • Balsamic Vinegar of Modena IGP

Matching

Clean the cuttlefish: remove the inner bone, the cartilaginous beak located between the tentacles, then rinse them well under running water.

Peel and chop the carrots, pour them into a bowl and season with Galantino oregano oil, salt and drops of balsamic vinegar of Modena IGP; let them season for a few minutes.

Grill the cuttlefish on a hot griddle and serve with the carrot salad and Bel tocco herb oil Galantino.

Chef's advice:

Variation: you can also dress the carrot salad with Galantino mint oil.

Oregano oil

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Beltocco alle Erbe

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