Cuttlefish kebabs with garlic and basil breading and cherry tomato salad
Ingredients for 4:
400 g of clean cuttlefish
200 g cherry tomatoes
extra virgin olive oil
For the cuttlefish marinade:
½ cup of extra virgin olive oil
2 garlic cloves
the juice of ½ lemon
For the basil breading:
150 g breading
1 bunch of fresh basil
1 tablespoon of toasted pine-seeds
1 tablespoon of extra virgin olive oil
Prepare the cuttlefish marinade by mixing the oil, the lemon juice and finely chopped garlic in a bowl.
Put the breading, the pine-seeds and the basil leaves (to taste), a pinch of salt and oil in the beaker of your blender. When blended, pour the breading mix in a pan and toast it at medium heat for a few minutes.
Wash the cherry tomatoes, halve them and dress them with a pinch of sugar, salt and a drizzle of oil.
Wash the cuttlefish and dry thoroughly with a dishcloth. Thread the cuttlefish onto kebab skewers (if you are using wooden skewers soak them in water for 30 minutes to prevent them from burning in contact with heat) add salt and cook on the grill for a few minutes or on the hotplate for 5-6 minutes.
When cooked, brush the fish with plenty of marinade and leave to soak for at least 5 minutes. Cover with the basil breading and serve with the cherry tomato salad.