Cuttlefish Salad
By: Anna Molino
Published: Thursday, September 2, 2010 - 2:32pm

Ingredients




1 kilogram cleaned cuttlefish
3 large tender celery stalks
12 cherry tomatoes
1 jar Italian vegetable pickle (giardiniera) in olive oil
1  lemon
1/2 onion
2 garlic cloves
1/2 cup white wine
1/2 cup white vinegar
Extra virgin olive oil
parsley
Salt

Preparation

1   Clean and wash very well under the  running water cuttlefish. I've cooked the cuttlefish in the pressure cooker, once pressure is reached,  lower the heat  and cook for 15 minutes  with the onion, 1 garlic clove,1 celery stalck, white wine, the vinegar, lemon juice and salt.
 When the cuttlefish are cooked , drain immediately and allow to cool.
 Inside a large bowl rub all over the other garlic . Ad  the cuttlefish cut into strips, chopped celery, vegetable pickle , chopped tomatoes into quarters. Now  dress the salad with lemon juice, salt, extra virgin olive oil and chopped parsley.