CUTTLEFISH WITH CITRUS
Leonardo Pellacani
Gluten-free
Menù Ingredients
to taste Slices of orange
to taste Celery
to taste Radishes
to taste Fennel
to taste Orange zest
to taste Parsley
For 6 serves
Cut Cooked cuttlefish in slices and season it with Extra virgin olive oil and Rose pepper. Place the cuttlefish on a plate adding slices of orange, celery and radishes cut in thin slices. Finish the plate with ground Rose pepper, fennel, orange zest, chopped parsley and a drizzle of Extra virgin olive oil.
