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- Warm Cuttlefish and Asparagus Salad
- (Insalata Tiepida Di Seppie Con Asparagi)
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- Ingredients:
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11 oz (300 grams) green asparagus, spears cut into 2-inch (5-cm) lengths
3 tablespoons extra virgin olive oil
1 lb and 2 oz (500 grams) medium cuttlefish, cleaned and cut into thin strips
1 tablespoon fresh flat-leaf parsley, chopped
1 garlic clove, chopped
1 teaspoon coriander seeds
Salt and pepper
Directions:
Halve the pieces of asparagus lengthways, then parboil in salted water for about 5 minutes.
Drain and refresh under cold, running water.
Heat the olive oil in a frying pan, add the cuttlefish and cook, stirring frequently, until lightly browned.
Season with salt and pepper, add the parsley, garlic, coriander and asparagus and mix well.
Remove the pan from the heat, transfer to a serving dish and serve warm. Serves 6.
That's it!
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