Grilled Cuttlefish with Salsa Verde

Name: Grilled Cuttlefish with Salsa Verde
Total time: 5400 s
Yield: Serves 4 servings
Ingredients: 1 tablespoon rinsed capers; 3 1/2 tablespoons white wine vinegar (50 ml); 3 oil-packed anchovy fillets; 1 slice day-old bread; 1 cup fresh parsley leaves (about 100 grams); 2 hard-boiled egg yolks; 1/2 clove garlic; as needed Extra virgin olive oil,; as needed Black pepper,; as needed Salt,

Fabio Del Buono @FabioMasterChef

Paola

Grilled Cuttlefish with Salsa Verde

Fabio Del Buono @FabioMasterChef

Saved

Ingredients

1 hour 30 minutes

Serves 4 servings

1 tablespoonrinsed capers
3 1/2 tablespoonswhite wine vinegar (50 ml)
3oil-packed anchovy fillets
1 sliceday-old bread
1 cupfresh parsley leaves (about 100 grams)
2hard-boiled egg yolks
1/2 clovegarlic
as neededExtra virgin olive oil,
as neededBlack pepper,
as neededSalt,

Saved

Steps

1 hour 30 minutes

1

Cut off the crust from the day-old bread and place the bread in a bowl with the vinegar.
2

Let it soak for about 10 minutes.
3

Meanwhile, wash, dry, and roughly chop the fresh parsley; set aside.
4

In a bowl, combine the squeezed bread, anchovy fillets, hard-boiled egg yolks, capers, garlic, and extra virgin olive oil.
5

Blend everything until you get a smooth sauce.
6

Add the parsley and blend again. Season with salt and black pepper to taste.
7

Let the salsa verde rest at room temperature for about 1 hour before serving.
8

Meanwhile, thoroughly clean the cuttlefish under cold running water. Remove the bone, innards, and beak, then rinse well again.
9

Separate the heads from the bodies and set aside for a moment.
10

Preheat the grill or barbecue.
11

Once the grill is hot, place the cuttlefish on it and grill for 7 to 8 minutes per side.
12

After grilling all the cuttlefish, place them in a baking dish, season with salt, add the salsa verde, and mix well.
13

Arrange the cuttlefish on a serving platter and serve with the salsa verde.