Cuttlefish, red prawn and seawater dumplings
by Chef Daniele Guidi | Delegazione APCI Liguria
by Chef Daniele Guidi | Delegazione APCI Liguria
Clean the cuttlefish, separating the head from the body.
Set the tentacles aside and use a small knife to remove the skin and viscera.
Blend the cuttlefish in a blender with a bit of oil until you have a smooth cream.
Whiten the sea bass bones in cold water, bring to a boil with the celery, green onion, parsley and shallot, cook for about 20 minutes.
Remove from heat, let it rest for another 20 minutes, and add the sauce.
Rinse the blast chilled prawns under running water, separate the head from the body.
Remove the shell and entrails. Using a carving knife, cut the pulp in half and then dice.
Place in a container and season with Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Fish.
In a non-stick pan, braise the cuttlefish for a few minutes with a bit of Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Fish. Place the hot cuttlefish in the center of a soup plate and season with the prawn tartare, seawater and Affilla cress.
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