Cuttlefish salad with melon and cantaloupes aroma of balsamic vinegar of Modena
Descrizione
Cuttlefish of the highest quality, cooked in a steam oven, knocked down then cut into julienne strips and season with melon cut into small pieces, liquid salt, a pinch of pepper, dash of white vinegar and balsamic vinegar of Modena, extra virgin olive oil flavor the leave for a few minutes and then serve.
Ingredients