• 1.200 kg of clean cuttlefish
• gr. 680 of steamed New Potatoes
• gr. 400 of Champignon Mushrooms
• 2 cloves of garlic
• extra virgin olive oil
• chopped parsley
• 1 handful of pitted Taggiasche olives
Drain the new potatoes and cut them in half.
In a small pan, fry 1 clove of garlic with a drizzle of oil and as soon as it becomes golden, add the drained mushrooms and a little parsley and sauté for a few moments, adding a little salt.
In a large pan, fry the garlic clove in the oil, add the cuttlefish and cook until the water they release will be halved, then add the potatoes, olives and mushrooms.
Add salt, add more parsley and cook for about 15/20 minutes, until all the liquid is well absorbed (if it dries too much during cooking, pour a little boiling water).