The warm cuttlefish salad is a main course, or a fish appetizer cooked quickly but very tasty and delicious. I make it when I’m short on time, in fact, I have my trusted fishmonger Diego clean the cuttlefish for me and I also use the pressure cooker to speed up the process … bless whoever invented it. In 20 minutes the dish is ready.
Updated on 02/08/2020
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Steam
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 682.89 (Kcal)
- Carbohydrates 47.93 (g) of which sugars 4.59 (g)
- Proteins 55.27 (g)
- Fat 32.31 (g) of which saturated 3.46 (g)of which unsaturated 6.65 (g)
- Fibers 8.30 (g)
- Sodium 1,620.12 (mg)
Indicative values for a portion of 373 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.4 lbs cuttlefish (weight of cleaned cuttlefish)
- 3 potatoes (medium)
- 0.7 oz pine nuts
- 4 sprigs parsley
- 1 fresh spring onion
- 0.7 oz Taggiasca olives (pitted)
- 4.9 oz canned cannellini beans
- 0.07 oz lemon zest (grated)
- 1/4 cup extra virgin olive oil
- 0.035 oz fine salt
Tools
- Kitchen Scale
- Pressure Cooker
- Knife
- Grater
- Pot
- Cutting Board
Steps
Rinse the cuttlefish and already cleaned tentacles well under running water and place them on the steamer basket of the pressure cooker with two fingers of water to steam them. Count 20 minutes from when the whistle starts. Meanwhile, cook the potatoes with the skin in cold water. In a bowl, pour the cannellini beans rinsed from their preservation water and add the thinly sliced spring onion and the pine nuts.
Also add the pitted Taggiasca olives. Cut the warm cuttlefish and tentacles into strips and pour them into the bowl. As soon as the potatoes are cooked, let them cool, peel them, and cut them into cubes, add these as well. Chop the parsley, grate the lemon zest and add to the rest. Salt and pour the extra virgin olive oil. Mix well and serve the warm cuttlefish salad.
