It doesn't take much time to prepare a complete recipe like this potato and cuttlefish salad with carrot sauce. A salad that you can eat cold or warm, as I have done, and which I recommend that you prepare in sufficient quantity to cover two days of your weekly menu.
The base salad is very simple: potato, tomato and egg. What makes the difference is, without a doubt, the cuttlefish in carrot sauce. It is what will take you the most time to make, but I assure you that it is worth it for its flavor. And carrot and tomato make a fantastic tandem.
The sauce alone is simple but very versatile. You can prepare it for accompany fish, meat, pasta or some fried eggs, why not! A basic that always comes in handy to complete some dishes so that they don't get washed away. Do you want to try it? Follow our step by step to prepare it.
The recipe
- Small potatoes 4
- 2 eggs
- 1 Tomate
- 2 tablespoons of extra virgin olive oil
- ½ onion, chopped
- ½ chopped Italian green pepper
- 1 carrot, chopped
- 1 glass of crushed tomato
- ½ glass of white wine
- 1 glass of fish broth
- 250g. frozen cuttlefish (thawed)
- Sal Island
- Ground black pepper
- In a saucepan we put plenty of water and we cook the eggs and potatoes. We take out the eggs after 10 minutes after the water begins to boil and continue cooking the potatoes for at least 10 more minutes or until they are tender. Once cooked, we cool them and reserve.
- Now we heat the olive oil in a saucepan and sauté the vegetables over medium heat: onion, pepper and carrot, for 15 minutes, stirring occasionally.
- After add the crushed tomato, season with salt and pepper and let it reduce for a few minutes.
- We add the wine, We mix and cook for a couple of minutes over medium-high heat so that the alcohol evaporates.
- Finally add the fish broth and we grind.
- Once done, we heat the sauce and when it starts to boil, we introduce the cuttlefish and let them cook over medium heat for about 20 minutes or until they are tender. Then we remove from the heat and reserve
- Now we peel the potatoes and the boiled eggs and chop them, placing them in a bowl along with the tomato, also chopped.
- Now, we add some cuttlefish in sauce and we mix.
- We enjoyed the potato and cuttlefish salad with warm carrot sauce.