- Clean the cuttlefish accurately, getting rid of the skin, the eyes and the beak at the base of the tentacles. Carefully rip the ink sacks, paying attention not to break them. Pull out the bone and clean the cuttlefish accurately with cold running water.
- Dry the cuttlefish, cut them into four parts. Let them marinate for at least two hours in an extra virgin olive oil, salt, pepper and lemon juice emulsion.
- Prepare a large grill on the fire. When it is red-hot, let the cuttlefish grill for just 2-3 minutes on each side.
- Serve with mayonnaise, lemon juice, parsley and above all white wine and good company!
Fried, in salads, marinated, stuffed: cuttlefish are the most common mollusc in the Adriatic Sea: therefore, it is easy to buy them fresh every day in our markets in all seasons. With their unmistakable oval shape, they lend themselves to many different recipes: from delicious appetizers to refined main courses or tasty second courses.