La Ghiandaia
Elegant restaurant in a rural environment, located on the bank of the Parma river. The cuisine is based on fresh salt-water fish. In summertime it is possible to dine “en plein air”, in a wonderful veranda, close to a luxurious garden.

The recipe:
Fried cuttlefish and artichokes
with taggiasche olives

Ingredients (serves 4)
4 cuttlefishes, 12 taggiasche olives, 4 sardinian artichokes, extravirgin olive oil, herbs (thyme, calamint, parsley), 1 shallot.

Preparation
Clean the cuttlefishes, slice some of them into strips and incise sort of rhombs onto the left ones. Once cut the artichokes into 4 sections, let them stew in a pan together with oil, herbs salt and pepper. Wait till they get crunchy, then add olives and remove from the flame after a quick sautÈ. Brown the cuttlefishes with oil, shallot and parsley stems in a separate pan, sprinkle with white wine and cook for 6-7 min. Mix cuttlefish, artichockes and olives in the same pan and serve with a wrinkled rhomb and some parsley oil.