INGREDIENTS PER 4 PEOPLE
Flying squids, 20 Oz
Celery, 2 Sticks
Extra Virgin Olive Oil
Ginger (if you like)
Cut the flying squids and boil them for 8-10 minutes.
Meanwhile drain and wash the chickpeas, then chopp the celery.
When the squids are cooked, drain and let them cool.
Stir together the ingredients and season with oil, a few drops of lemon juice, salt, freshly ground black pepper and if you like some grated fresh ginger.
Thanks to: Antonella Cucina