INGREDIENTS
- - 400 grams of squid
- - 1 bay leaf
- - 1 piece of lemon peel
- - 1/2 lemon juice
- - 1/2 cup white wine
- - 2 oranges
- - 2 tender artichokes
- - 1 handful of pitted black olives
- - 2 heads of Belgian endive
- - 1/2 head of radicchio from Treviso
- - 2 tablespoons chopped parsley
- - oil and salt
INSTRUCTIONS
- Place in a pot cuttlefish with lemon peel, bay leaf, 1 cup of water and ½ white wine and cook covered.
- When the squid are tender, turn off the heat and let them cool in their liquid, then cut into strips.
- Clean and slice the artichokes and season with salt, lemon and parsley.
- Peel the oranges and collect the juice in a bowl.
