CUTTLEFISH WITH LEMON

Ingredients · Cuttlefish: (about 4 medium sized, to be cleaned) 1 kg
· Lemons: 1
· White wine: 20 ml
· Extra virgin olive oil Il Cavallino Special Edition: 40 ml
· Parsley: to taste
· Salt up: to taste
· Black pepper: to taste

Preparation To prepare the lemon cuttlefish, start with cleaning. Divide the mantle from the tentacles and empty the inside well, also removing the bone. Then gently pull off the skin as well. Switch to the tentacles, eliminate the central beak and eyes. Rinse them well under running water and dab them carefully with kitchen paper. Now that you have cleaned all the cuttlefish, take care of the cooking. Grease a grill and heat it well. Place the cuttlefish on top, without overlapping them. Eventually cook them in two times. Grill the cuttlefish well for 2-3 minutes on each side, turning them when they are golden brown. The cuttlefish will be ready when the white is opaque and the grill strips are golden brown. Meanwhile, grate the lemon zest as well. Also squeeze the juice, you will need about 30 g. Finely chop the parsley. Now pour the oil and white wine into a small bowl. Add parsley, lemon zest, salt, pepper and juice. Emulsify well with a whisk, sprinkle on the hot cuttlefish and serve immediately.