CUTTLEFISH SKEWERS IN FLAVOURED BREADCRUMBS
Monica Copetti
Menù Ingredients
100 g Pesto ai pistacchi - Pistachio pesto - BX7
100 g Pesto di agrumi - Citrus Pesto - BO7
100 g Salsa alle noci - Walnut sauce - C47
100 g Salsadoro – Salsadoro Vegetable spread - KQH
200 g Pane grattugiato senza glutine – Gluten-free Bread Crumbs - 7028
q.b. Olio extravergine di oliva - Extra-Virgin Olive Oil - EK5
20 cuttlefish
Makes 5 skewers
Mix around 100 g of the sauce or pesto with 200 g of breadcrumbs and use the mixture as a flavoured crust. Add some extra virgin olive oil, if necessary.
Tips
Skewer the cuttlefish with a skewer and roll them in the breadcrumbs. Spray with oil and bake in the oven for 5 minutes at 180°C or cook on a griddle for 2 minutes per side. Alternatively, cook in a non-stick frying pan with a drizzle of extra-virgin olive oil.
