Here, the sea meets the countryside: the delicate flavour of cuttlefish blends with the creaminess of the potatoes and the unmistakable aroma of Taggiasca extra virgin olive oil.

It ‘s a typical combination found in many Ligurian dishes: seemingly simple ingredients from different environments are brought together and enhanced by the extra virgin olive oil.

Ingredients for 4 people:

  1. Four medium cuttlefish
  2. Two or three potatoes, depending on their size
  3. Half a glass of ‘Taggiasca’ extra virgin olive oil,
  4. One clove of garlic
  5. A little fresh lemon juice or, alternatively, a few drops of lemon-flavoured oil,
  6. Parsley to taste
  7. A pinch of salt, to be added just once the cuttlefish are cooked
  8. If desired, for those who prefer a more intense flavour, a few drops of chilli-infused oil

Between sea and land: just a few ingredients, simple flavours linked by a drizzle of oil.

Preparation:

There are many variations on cuttlefish salads, some with fresh vegetables, others with cooked vegetables; but they generally start with cuttlefish boiled in water.

Why not try our version instead?

  1. Cut the fresh cuttlefish into small strips,
  2. Place them in a frying pan or aluminium wok with a little extra virgin olive oil and a whole clove of garlic, whilst the pan is still cold
  3. Cover with a lid and, over a low heat, leave them to cook until the liquid from the cuttlefish has completely evaporated; the aroma and flavour of the salad will change significantly
  4. Leave them to cool
  5. Meanwhile, to prepare the potato salad, boil two or three good-sized potatoes in their skins and, once cooked, peel them and cut them into small pieces.
  6. Add them to the cuttlefish after removing the clove of garlic
  7. Add a little fresh parsley,
  8. Add the rest‘Taggiasca’ extra virgin olive oil,
  9. a little lemon juice
  10. salt (to ensure the cuttlefish remain tender, do not salt them until they are fully cooked)
  11. If you like, a few drops of chilli-infused oil
  12. If you don’t have a lemon to hand, you can also use a few drops of lemon-flavoured oil.

For an even tastier dish, add a few pitted Taggiasca olives and some lightly toasted pine nuts just before serving.

For wine lovers, we recommend pairing this dish with a glass of: Vermentino Riviera Ligure di Ponente from the Maria Donata Bianchi Winery

Let us know if you try out the recipe!
If you have any questions or queries, you can always contact us by email at: [email protected] or call us on: +39 0183 280 132