2 people | 25 min.
What you need
- 300gr. swede
- 400 gr. squid
- 2 celery sticks
- rocket salad
- 1 tbsp capers
- 4 anchovy fillets
- 1 lemon
- ground black pepper and salt
- extravirgin olive oil
Let’s start by cleaning and cutting the squid into rings. Wash under running water.
Peel and slice the swede into elongated wedges and place in into a pan with a little bit of water (jsut about to cover the swede) , mint and salt.
Simmer for about 6-7 minutes, the water should not be completely evaporated.
Add to the pan the squid rings, and cook together for further 5-6 minutes.
When the water is evaportated – test for doneness.
When soft but still able to retain their shape, turn up the heat and roast the squid and the swede wedges slightly. Add some wine to finish.
Set to a side to cool down.
Squeeze a lemon into a bowl and add also the inner pulp.
Add together into a bowl the finely cut celery sticks, capers, roughly chopped anchovys, fresh parsley and mint, three tbsp of olive oil, salt and pepper.
Stir gently, then add the swede and the squid.
To serve, dot with the rocket and finish with a trickle of olive oil.