Ristorante Al Deserto
Ingredients and quantities

Quantities for 4 people:

  • 4 medium-sized fresh cuttlefish
  • ½ fresh leek
  • mature “Scoparolo” pecorino (a typical local cheese)
  • salt and pepper
  • extra-virgin olive oil 

Adriatic cuttlefish salad with braised leek

Type of recipe: Appetizers


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Preparation method:

Blanche the cuttlefish in plenty of hot water until cooked (they should be soft to the touch). In the meantime, slice the leek and wash. Braise in a large frying pan with some salt, pepper and oil. Leave to cool. Once cooked and cooled, slice the cuttlefish into thin strips and season with salt, pepper and oil. Place the cuttlefish in the middle of a large dish and serve with plenty of leeks and a good grating of cheese.



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