Grilled cuttlefish over rosemary polenta canapés - Ricetta
Scopri la ricetta Grilled cuttlefish over rosemary polenta canapés a base di uno dei prodotti Polenta Valsugana.
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Cooking tools:
- Grill
- Saucepan
- Whisk
- Wooden spoon
- Chef's knife
- Cutting board
- Tongs
- Serving platter
- Plate
- Stove
Ingredients
- 2 large cuttlefish (800 g ca)
- 3 sticks of cherry tomatoes
- 1/2 package of Polenta Valsugana Express with whole-grain flour
- 2 sticks of rosemary
- red pepper
- 1 clove of garlic
- 1 bunch of herbs
- extra virgin olive oil
- lemon, if desired
- salt, pepper
- 2 large cuttlefish (800 g circa)
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