Recipe by Anthony Genovese: Cuttlefish, sausage, broad beans, and apple
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