Insalata di Seppie con Paté di Olive

Luckily fish doesn’t really go out of season, and the weather in Puglia went from fall back to summer overnight. I started to get on a roll with these cuttlefish salads this summer and my love for them continues because of their great versatility. They pretty much work with any flavor, I wonder how they would taste with mushrooms?

Insalata di Seppie con Paté di Olive

  • 1 kilo (around 2 lb) of cuttlefish
  • 300 grams (10 oz) tomatoes
  • 4 large zucchini sliced into round medallions
  • 2 cloves of garlic, peeled and left whole
  • 3 tbsp extra virgin olive oil
  • handful of fresh parsley
  • olive paté
  • salt to taste

Place cleaned cuttlefish in a steaming basket and steam for 15 minutes once the water starts to boil at the bottom of the pan. When they have finished cooking, rinse with cold water and thinly slice, set aside to cool off completely.

In the meantime wash and thinly slice zucchini into round medallions and chop the tomatoes into 1/2-inch pieces. Heat oil in a wide saucepan over medium-high heat and add the whole cloves of garlic. When garlic starts to sizzle add slices of zucchini. Sauté zucchini over high heat for about five minutes or until they start to brown, lower heat to a medium flame. You need to make sure to turn the zucchini frequently so that it doesn’t burn. When zucchini is perfectly browned and cooked through, remove from the heat, allow to cool.

Place the cuttlefish in a salad bowl and coat with a large spoonful of olive paté, toss and add the tomatoes, the cooled zucchini, parsley and olive oil.

One Year Ago: Farfalle alla Vodka

Two Years Ago: Pizze Fritte

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~ by italicious on October 5, 2012.

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