Tech Deck Rubber Wheels

Recipe Cuttlefish meal accompanied by barley.


To the sun on your plate is my recipe Cuttlefish.


Serves 4 - 4 large cuttlefish
- 1 can of tomato flesh
- 1 large onion
- capers
comes with barley meal (as in photo) or rice with your choice.

Clean the cuttlefish:

- Start by removing the "needle" of the cuttlefish. It's like a big piece of plastic. Just pull over and she goes out alone.

- Cut the tentacles to keep them. To cut it just below the eyes. In between y ' the "sting" it will be discarded with the rest of the head.



- Remove the head by pulling gently but firmly.



- Open cuttlefish in length.


- Clear by scraping the inside with your kitchen knives.

- always take off the purple skin, very thin, which covers the cuttlefish. To be perfectly white and smooth.

- Then cut the flesh into slices.

- Rinse with cool water slides cuttlefish.

Cooking: 15/20 minutes.

- In a saucepan with a knob of butter, saute 1 minutes blades cuttlefish. Cut onion into small dice. Combine in saucepan with the tomato flesh. Simmer over low heat, stirring occasionally.

- Salt, pepper and then add the capers and herbs de Provence to taste. The blades should remain soft cuttlefish, hence the need to cook slowly and in the tomato flesh.

Serve hot over rice or with us in barley meal! Mmmm a delight for the eyes but also for the stomach. The whole family loves it here!

Bon Appetit.