Cuttlefish, sausage, broad beans, and apple | Anthony Genovese

Ingredients for 4 people

For the sausage

• 4 pieces of sausage
• 1 head of garlic
• 1 lemon
• Olive oil
• Salt
• Pepper
• Bay leaves
• 2 shallots

Method

Remove the skin from the sausage, prepare a base with the shallots, olive oil, bay leaves, lemon zest and unpeeled garlic. Crumble the sausage into the pan and cook for 30 minutes on a low heat, covered.

For the apple gel

• 300 g apple juice
• 2 g agar agar

Method

Bring everything to the boil (for one minute).

For the cress water

• 300 g cress

Method

Blanch and cool 300 g cress and a bunch of parsley in water and ice. Blend everything, season and sieve.

For the broad beans

• 8 broad bean pods

Method

Blanch in salted water, cool and peel (season with oil, salt, pepper and vinegar).

For the cuttlefish

• 4 cuttlefish

Method

Clean the cuttlefish and brown in a pan with olive oil (cut the cuttlefish perpendicularly before cooking).

All photographs are by @Aromicreativi