There are three things that never fail to come out here in the sea: clams, sole, cuttlefish. All three special flavor and obviously fresh. The soles have just caught the slime on their skin and you can do in all ways, the best in my opinion is just cooked on the grill or fried clams are delicious, tasty, they know the sea, not as the most famous and "true " that being farmed do not know anything, the cuttlefish for their freshness are difficult to peel, but the skill of our fishmongers overcomes this impasse.
to me in many ways like the squid, cuttlefish and peas as the classic, to be eaten with polenta, or cuttlefish zimino, such as those made with peas, but with the beets, but I especially like au gratin. Condition of obligation that is not large, the more like a hand.
I prepare the bread crumbs first. Take 2-3 slices of bread Umbrian do it in the microwave to dry at max power (2-3 minutes are enough, depending on the size of the slices) and then chopped him well in the robot, I add a bit of garlic, a handful of parsley, 3 -4 sprigs of thyme (leaves only), salt it takes a macinatina pepper and blend well.
Then I put a sheet of parchment paper on baking sheet and slowly over us of thinly sliced \u200b\u200bpotatoes, sprinkle with the breadcrumbs that I'm prepared, place the squid, very distant from each other and also sprinkle with breadcrumbs, 2:00 to 3:00 speed and so generous oil at 200 degrees for 25-30 minutes. The time used depends on the pan and then the amount of food, the important thing is that the cuttlefish do not dry and we need to look again that does not darken the edges.
a moment I raise the grill to 220 degrees for the last doratina and off the table. Double
slurp!
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