Mauro Uliassi's recipe: Cuttlefish soup
Ingredients for 4 people
For the cuttlefish
- 175 g of small, young cuttlefish
- 100 ml of seawater
- 20 g of sea urchins
Procedure
Freeze the blended cuttlefish with the sea water, once ready pass it and pacojet and then fine sieve. Take 150 g of cuttlefish puree and combine with the urchins, refrigerate.
For the juniper oil
- 100 ml olive oil
- 5 g juniper (crushed)
Procedure
Place the oil in a jar, freeze and then strain it through an etamine in the pacojet.
Ingredients for finishing dish
- 8 medium-sized fasolare
- 4 shrimp cut into pieces
- 30 g diced avocado
- 20 g cubed lettuce curio
- Extra-virgin olive oil
- Umeboshi
- 5 g doulce seaweed
- 5 g bean curd
Procedure
Cut the shrimp into approximately 1-cm logs and set aside, blanch the fasolare in boiling water for 2 minutes and then set aside to cool in water and ice, open them with the help of a knife, clean leaving the tongues intact.
Dish composition
In a soup plate place three umeboshi dots, then the lettuce heart and avocado seasoned with extra-virgin olive oil, then the fasolare, shrimps and seaweed, top with the cuttlefish soup, distribute 8 drops of juniper oil.
Photographs are by Gianluca Poli
