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Ingredients: - 2 cans cuttle fish in olive oil - 1 carrot - ½ courgette - ½ green pepper - Cherry tomatoes - Ginger - Corn oil - Soya sauce - Fresh parsley
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| Preparation: Wash and cut into julienne strips one carrot, half a courgette and half a green pepper. In a wok-type pan sauté the vegetables with 3 spoonful of corn oil on a high heat until texture is “al dente”. Add then a bit of soya sauce and a pinch of grated ginger. Add the cuttlefish in olive oil, 10 cherry tomatoes cut in four and finely chopped fresh parsley. Fry lightly for one minute before serving. |
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