- 2 cans cuttle fish in olive oil
- 1 carrot
- ½ courgette
- ½ green pepper
- Cherry tomatoes
- Corn oil
- Soya sauce
- Fresh parsley
Wash and cut into julienne strips one carrot, half a courgette and half a green pepper.
In a wok-type pan sauté the vegetables with 3 spoonful of corn oil on a high heat until texture is “al dente”. Add then a bit of soya sauce and a pinch of grated ginger.
Add the cuttlefish in olive oil, 10 cherry tomatoes cut in four and finely chopped fresh parsley. Fry lightly for one minute before serving.