members recipes

they boil one hour and a half (or until they are tender), children like them and me too

Ingredients
seppie
court bouillon
salmoriglio

Method
prepare a court bouillon with carot celery onion garlic, some grains of black pepper lemon juice and a little vinegar, let it boil until it reduces to one third. Put the seppie into the hot bouillon and let them become soft (1 h 1/5 ) Drain them and make them into pieces, add salmoriglio to savour them
salmoriglio is made by crushed garlic, lemon juice salt, add to them good olive oil and it\'s done
enjoy

p.s. I owe this recipe to cuoco Roberto from the nursery school kitchen