1 cup of parsley leaves
2 ice cubes
350 ml of extra virgin olive oil
Salt
3 fig tomatoes
Juice from 1 Sicilian lime
Black pepper
20 baby lulas (approximately 350g)
100 g of curly lettuce
1 cup of parsley leaves
2 ice cubes
350 ml of extra virgin olive oil
Salt
3 fig tomatoes
Juice from 1 Sicilian lime
Black pepper
20 baby lulas (approximately 350g)
100 g of curly lettuce
Parsley juice: Blend parsley leaves with ice, 50 ml of olive oil, and a pinch of salt in a blender
Tomato: Slice the tomatoes into approximately 1-centimeter thick rounds and arrange them side by side on a plate
Cover with a dressing made from lime juice, 150 ml of olive oil, three pinches of salt, and two pinches of black pepper (2)
Refrigerate
Lulas: Gently clean the lulas, discarding the skin and head
Reserve and thoroughly clean the tentacles
Stuff each lula with the tentacles (3), drizzle with remaining olive oil, and sear for approximately 3 minutes on each side in a preheated (very hot) non-stick skillet or grill (4)
Season with salt and black pepper to taste
Assembly: Serve the marinated tomato in the center with lettuce and lulas on the side
Drizzle with olive oil and parsley juice to taste (5).
