Another sardinian classic with us is sepia or sepioline. We marinate them in olive-oil, garlic, lemon, salt and pepper. But first we give them a proper beating. Cook them only very short in a frying pan.
We had them as starters followed by vegetable spaghetti “kevin style” and an other plate of these fantastic scampi.
This time Stefan “webered” them which means he put the lid of the grill on for some minutes and the result was the juiciest scampis ever….
By the way I’m not so sure they are scampis, they look and taste more like little crayfish…
Another sardinian classic with us is sepia or sepioline. We marinate them in olive-oil, garlic, lemon, salt and pepper. But first we give them a proper beating. Cook them only very short in a frying pan.
We had them as starters followed by vegetable spaghetti “kevin style” and an other plate of these fantastic scampi.
This time Stefan “webered” them which means he put the lid of the grill on for some minutes and the result was the juiciest scampis ever….
By the way I’m not so sure they are scampis, they look and taste more like little crayfish…
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