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Cuttlefish salad scented with wild fennel

Recept by Chef Davide Morsolin

Region: Friuli-Venezia Giulia

Difficulty: Easy

Doses: For 4 people

Ingredients

2 kg medium-sized cuttlefish,

2 tablespoons of Karst oil,

2 sprigs of wild fennel,

1 bay leaf,

Salt and pepper to taste.

Introduction

https://www.de-gusto.it/en/products/fats/karst-oil.htmlAn excellent seafood salad with a delicate and fragrant taste. Cuttlefish are a wholesome and nutritional food for humans. In this recipe, wild fennel has been added to the Cuttlefish salad to give it a hint of colour and fragrance.

Preparing

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