• Wash and drain the cuttlefish


    • Cut them into pieces if they are too big
    • Brown the cuttlefish pieces in a lot olive oil (the sauce will be all the better), add some garlic
    • Pour some white wine over it, the juice of a lemon, add pepper and salt
    • Do not let all the sauce evaporate, it is so delicious with a piece of fresh bread
    • Sprinkle with finely chopped chives and serve


    This simple and succulent dish goes well with the Heida La Leyraz of which the 2013 is available now.

Famille Rouvinez