Recipe by Giuliano Baldessari: Cuttlefish Passatelli
Ingredients for 4 Servings
- 400g pure cuttlefish
- 100g bread
- 40g egg white
- 1g guar gum
- 30g cornstarch
Method
Clean the fresh cuttlefish and process in a Thermomix or Pacojet to create a puree. Add the bread to the puree and blend again. Then, mix in the other ingredients.
Form the mixture into spaghetti-like strands using a potato ricer, cooking them directly in boiling water for a few minutes.
Immediately cool the spaghetti in ice water, dry them, and grill them as if they were Chinese noodles.
Season with carrots, cauliflower, green beans, Romanesco broccoli all cut into sticks and blanched for a few seconds, ginger, chili pepper, soy sauce, porcini mushroom powder, Parmesan cheese, and chives.
Serve warm over a spoonful of pistachio cream.
Photographs by Ettore Franceschi.
