Cuttlefish Shrimp Antipasto

Cuttlefish Shrimp Antipasto
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The name translates to sea and mountains antipasto — cuttlefish and shrimp represent the sea and mushrooms the mountains. This is a minimalist antipasto, its simplicity accentuates the flavors and textures.


Antipasto Mari e Monti

September 1, 2017
: 4
: 10 min
: 20 min
: 39 min
: Easy


  • 6 oz (150 gr) White mushrooms
  • 6 oz (150 gr) Shelled shrimp
  • 6 oz (150 gr) Cuttlefish (or squid)
  • 1 tbs Chopped parsley
  • 2 garlic cloves
  • 2 Tbs Extra virgin olive oil
  • salt & pepper to taste
  • green peppercorns to taste (or white peppercorns)
  • Step 1 Add extra-virgin olive oil and peeled garlic cloves in a non-stick pan. Let warm.
  • Step 2 Add cuttlefish with chopped parsley, stir and cook on med heat for 5 minutes (until liquid almost evaporates.)
  • Step 3 Add sliced ​​mushrooms and continue cooking for 10 minutes at low flame mixing frequently.
  • Step 4 Finally, combine the shelled shrimps, seasoned with salt and green peppercorns, mix and continue cooking and for 5 minutes at low flame.
  • Step 5 Place the antipasto in a serving dish and sprinkle the drippings remaining in pan over the top.

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