Cuttlefish, puntarelle chicory and Cantabrian anchovy salad with piadina A la dried tomato, hazelnut and mozzar
0.75 h
4 raciones
Difficulty:
Media
Ingredients
1 cuttlefish (approx. 600 g)1 puntarelle chicory
4 anchovy fillets in oil
1 spoonful small capers (desalted)
Extra virgin olive oil
salt & pepper (to taste)
1 jar dried tomatoes in oil (200 g)
30 g hazelnuts
30 g pine nuts
2 piadinas
100 g buffalo mozzarella.
METHOD
- Prepare the pesto: chop the tomato (oil rinsed off) with the hazelnuts and pine nuts; place in a bowl and, if necessary, add a drop of oil to the tomatoes to make them more creamy.
- Clean the cuttlefish and cut into thin strips; sauté briefly in a very hot pan or steamer; garnish with the oil, shredded anchovies and capers; add in the carefully cleaned and halved puntarelle.
- Heat up the piadinas spread the pesto fill with slices of mozzarella and roll up.
- Cut into slices.
- Serve half a piadina with the cuttlefish salad.
