{"id":2153,"date":"2026-09-26T19:52:52","date_gmt":"2026-09-26T17:52:52","guid":{"rendered":"https:\/\/www.oliobenza.it\/?p=2153"},"modified":"2026-09-26T19:58:31","modified_gmt":"2026-09-26T17:58:31","slug":"cuttlefish-and-potato-salad-benzas-family-recipe","status":"publish","type":"post","link":"https:\/\/www.oliobenza.it\/en\/cuttlefish-and-potato-salad-benzas-family-recipe\/","title":{"rendered":"Cuttlefish and potato salad: Benza’s family recipe"},"content":{"rendered":"
\n

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.<\/p>\n

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.<\/p>\n<\/div>\n<\/div>

Ingredients for 4 people:<\/strong><\/p>\n

\n
    \n
  1. Four medium cuttlefish<\/li>\n
  2. Two or three potatoes, depending on their size<\/li>\n
  3. Half a glass of \u2018Taggiasca\u2019 extra virgin olive oil,<\/a><\/li>\n
  4. One clove of garlic<\/li>\n
  5. A little fresh lemon juice or, alternatively, a few drops of lemon-flavoured oil,<\/a><\/li>\n
  6. Parsley to taste<\/li>\n
  7. A pinch of salt, to be added just once the cuttlefish are cooked<\/li>\n
  8. If desired, for those who prefer a more intense flavour, a few drops of chilli-infused oil<\/a><\/li>\n<\/ol>\n<\/div>\n<\/div>

    Between sea and land: just a few ingredients, simple flavours linked by a drizzle of oil.<\/strong><\/p>\n<\/div>

    <\/div><\/div>

    Preparation:<\/strong><\/p>\n

    \n

    There are many variations on cuttlefish salads, some with fresh vegetables, others with cooked vegetables; but they generally start with cuttlefish boiled in water.<\/p>\n

    Why not try our version instead?<\/p>\n

    \n
      \n
    1. Cut the fresh cuttlefish into small strips,<\/li>\n
    2. Place them in a frying pan or aluminium wok with a little extra virgin olive oil<\/a> and a whole clove of garlic, whilst the pan is still cold<\/li>\n
    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<\/li>\n
    4. Leave them to cool<\/li>\n
    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.<\/li>\n
    6. Add them to the cuttlefish after removing the clove of garlic<\/li>\n
    7. Add a little fresh parsley,<\/li>\n
    8. Add the rest\u2018Taggiasca\u2019 extra virgin olive oil<\/a>,<\/li>\n
    9. a little lemon juice<\/li>\n
    10. salt (to ensure the cuttlefish remain tender, do not salt them until they are fully cooked)<\/li>\n
    11. If you like, a few drops of chilli-infused oil<\/li>\n
    12. If you don\u2019t have a lemon to hand, you can also use a few drops of lemon-flavoured oil.<\/li>\n<\/ol>\n

      For an even tastier dish, add a few pitted Taggiasca olives<\/a> and some lightly toasted pine nuts just before serving.<\/strong><\/p>\n

      For wine lovers, we recommend pairing this dish with a glass of: Vermentino Riviera Ligure di Ponente from the Maria Donata Bianchi Winery<\/strong><\/p>\n

      Let us know if you try out the recipe!<\/strong>
      \nIf you have any questions or queries, you can always contact us by email at: info@oliobenza.it or call us on: +39 0183 280 132<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":3,"featured_media":2142,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[47,34],"tags":[],"class_list":["post-2153","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-benza-eng","category-uncategorized"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t