A very simple recipe for lovers of raw fish with a little ingenuity-that-be tried even giving a blanched cuttlefish
Ingredients for four people:
300 grams of medium-sized fresh cuttlefish
2 large or 3 small fennel
oil to taste salt pepper
lemon
Clean the fennel and set aside the beard, wash them well and cut into thin strips. Season with oil, pepper and a little 'lemon. Cover with plastic wrap and refrigerate.
Clean the cuttlefish, scacquarle under running water and cut into thin strips with scissors. For those who do not like raw fish boil a pot half full of water, when in full boil drop the squid for a few minutes, remove and cut into thin strips. Season the chopped squid with oil, pepper and a bit of grated rind of lome. Cover with plastic wrap and refrigerate for several hours.
Just before serving, mix the fennel already seasoned with squid, adding a bit 'of lemon juice and serve, garnishing with the "beards" of fennel.
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