Fish Main Courses

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

anthony genovese seppia 970 696x471

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).


anthony genovese copertina 970All photographs are by @Aromicreativi

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