Grilled cuttlefish & creamed peppers

Grilled cuttlefish & creamed peppers

By
From
Toast
Serves
4
Photographer
Akiko Ida

Ingredients

Quantity Ingredient
200g grilled peppers
2 tablespoons olive oil
1 pinch espelette pepper or paprika
4 slices olive bread
100g cuttlefish, fried or grilled
1 sprig basil
sea salt
pepper

Method

  1. Blend the peppers with the olive oil and Espelette pepper or paprika, then spread the slices of bread with the mixture. Halve the cuttlefish and place on top of the bread. Tear the basil and sprinkle on top. Season with sea salt and pepper before serving.
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