English
Menu Cerca

Cuttlefish and Peas

Second course

tempoready in: 30 mins

difficulty:difficolta


PRODUCTS USED FOR THIS RECIPE

Pentola

Expert Pro

thumb

Skillet

Expert Pro

thumb

DOWNLOAD THE NEW LAGOSTINA APP

appstore  |  googleplay
The free application of Lagostina with over 100 recipes for cooking with pressure cooker.

Video recipe

INGREDIENTS FOR 4 PEOPLE

- 17 oz. fresh peas

- 1 fresh spring onion

- 14 oz fresh cuttlefish

- 3 ½ dried tomatoes in olive oil

-3 ½ oz. Vegetable broth

- Basil

- Salt and pepper

- Extra virgin olive oil

 

PREPARATION

- Chop the onion and put it in a nonstick pan. Simmer until golden and then add the peas and the vegetable broth. Once cooked, put them in a blender (setting some aside to season the final dish with) and create a smooth cream with a little olive oil. Keep the cream warm.

 

- Clean the cuttlefish by removing the eye in the middle of the head. Blend the cuttlefish as well, until mixture is firm. Place it in a pastry bag and keep it in the fridge for at least 15 minutes.

 

- Chop the dried tomatoes into large pieces, season with basil (crushed by hand), olive oil, salt and pepper.

 

- To cook the cuttlefish, heat a nonstick pan without adding oil. With the pastry bag make small dumplings that you will then go onto fry on both sides for about 30 seconds.

 

- To prepare the dish: spread the pea cream on the dish, place the cuttlefish on top of the cream and finally add a few tablespoons of sun-dried tomatoes, a drizzle of olive oil and some black pepper.


Recipe of Simone Rugiati 

DOWNLOAD THE RECIPE

MORE RECIPES

thumbinfo

Sea bream with orange

thumbinfo

Escalope of guinea fowl breast with field salad and golden button mushrooms

thumbinfo

Borlotti beans cream soup with brill and prawn balls

thumbinfo

Spinaci e patate filanti

thumbinfo

Octopus salad

thumbinfo

Chickpea Puree with Cod Fillet

thumbinfo

Crema di verdure e platessa

thumbinfo

Filetti di branzino al limone