WARM CUTTLEFISH SALAD WITH BALSAMIC VINEGAR
Ingredients to choose
For 2 serves
  • CLEAN CUTTLEFISH
    200 g
  • GRANA PADANO CHEESE SLIVERS
    50 g
  • ROCKET
    100 g
  • BORETTO ONIONS IN BALSAMIC VINEGAR OF MODENA I.G.P.
    100 g
How to prepare it
PREPARATION TIME: 30 minutes
1. Boil the cuttlefish in plenty of salt water, flavoured with lemon and chilli, for around 10/12 minutes. Leave to cool.
2. Sear the cuttlefish over a high heat in a non-stick frying pan for two minutes on each side.
3. Cut the cuttlefish and boretto onions into julienne strips.
4. Plate up by laying the cuttlefish and onions on a bed of rocket, then add the flakes of Grana Padano cheese and complete with more rocket.
5. Garnish with balsamic vinegar.

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Boretto onions in “Balsamic vinegar of Modena I.G.P”
Boretto onions in balsamic vinegar from Moderna, two special ingredients which give this product a rich amber colour and the accurate sizing of the onions make them perfect as hors d'oeuvres for light cold bu ets and to be served with pork dishes and with a variety of cheeses.

Save (+) Code Packaging and format Net weight Pieces per package Zoom
(+) 008514 TIN 3/1 2500 g 6
(+) 008521 TIN 4/4 800 g 6
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