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12"
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BYC 001EP
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Warm Cuttlefish and Asparagus Salad (Insalata Tiepida Di Seppie Con Asparagi): Directions: Halve the pieces of asparagus lengthwise 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 sea salt and pepper, add the parsley, garlic, coriander and asparagus and mix well. Serve warm and on a pirate flag-printed tablecloth. Serves 12.
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