Insalata di Seppie e Patate

P1350845 P1350854P1350852 P1350732

Sadly the period for fresh peas and fresh favas has past here in Puglia, but for the short time that it lasted, we enjoyed them enormously. Fava beans aren’t a legume that I was familiar with before I moved to Italy, but they were a wonderful discovery, raw and freshly shelled, dried and cooked into a purée or blanched and thrown into a gorgeous seafood salad. I am always looking for new ways to make a salad out of seafood and this Pugliese recipe was perfect for the season. I also found these lovely little fingerling potatoes and couldn’t resist using them, though I think the potato element of this salad would lend itself better had I peeled the potatoes.

P1350863 P1350862P1350870 P1350856P1350868 P1350873

Insalata di Seppie e Patate

  • 800 grams (1.75 lbs) cuttlefish, cut into rings or small cuttlefish
  • 5 white potatoes
  • 200 grams (1/2 lb.) shelled fresh peas
  • 200 grams (1/2 lb.) shelled fresh fava beans
  • 2 lemons
  • 1 sprig of parsley, minced
  • extra virgin olive oil
  • salt and pepper to taste

Bring a pot of water to a boil, add a slice of lemon, 2 tablespoons of its juice and salt to the water. Rinse the cuttlefish well and boil for 30 minutes.

Clean and scrub the potatoes and boil in salted water and cook until tender when pierced with a fork. Drain and cool. I used little fingerling potatoes and didn’t peel them, just squished some of them with the back of a spoon. If using larger potatoes, once they have cooled, peel and cut into small pieces.

Rinse the peas and the fava beans and boil in salted water for 10 minutes. Drain and rinse under cold water to stop the cooking, an ice bath would work as well, if you have ice (we don’t at the moment).

In a large bowl toss the cuttlefish, the potatoes, peas and fava beans together. Add the parsley, salt, freshly ground pepper the remaining juice of the lemons  and the olive oil, as much as you think necessary. Toss well and serve at room temperature or cold.



One Year Ago: Limoncello

Two Years Ago: Cuttlefish and Zucchini Risotto alla Scapece & Alici alla Beccafico

Three Years Ago: Chicken Couscous Salad & Frittata di Zucchine Gialle e Provola

Four Years Ago: Cacio e Pepe della Scala

Five Years Ago: Farfalle with Grilled Zucchini and Sausages, Honeydew Melon and Green Tomato Salad, Grilled Sockeye Salmon Fillet & Sautéed Summer Squash

~ by italicious on June 4, 2014.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: