Cuttlefish with Salami in White Wine
Cuttlefish provide complete protein, iodine, and vitamin B12, while red onion and espelette pepper add aromatic depth. Browning, salami, and gentle wine cooking create a savory spicy flavor, while chilling firms the appetizer.
Wash the fresh cuttlefish (800 g) under cool running water and place it in a colander to drain. Thaw frozen cuttlefish in a colander for 4 hours.
Remove the casing from the salami (150 g) and slice it thinly, then cut each slice into 2–3 pieces. Peel and finely chop the red onion (100 g). Divide the olive oil (50 g) into two portions.
Fry the onion in half of the olive oil over low heat for 6–8 minutes.
In another large pan, fry the cuttlefish in the remaining oil over high heat until golden. Add the onion, dry white wine (200 g), salami, espelette pepper (3 g), and table salt (to taste). Stir and cook over medium heat for 10–15 minutes, then cool. Serve cold; drizzle the appetizer with the remaining oil for storage.
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