Giganti neri al salmone with extra virgin olive oil sea urchin sauce and lime baby cuttlefish teriyaki
x4
Ingredients for 4 people
12 Giganti neri al salmone
100 g fresh cuttlefish
1 lime
extra virgin olive oil, salt, pepper to taste
150 g sea urchin pulp
100 g clarified butter
melissa, marjoram, dill to taste
sprouts for decoration
Procedure
Emulsify sea urchin pulp with a drizzle of extra virgin olive oil and freshly ground black pepper.
FOR CUTTLEFISH TERIYAKI
Freeze clean cuttlefish in a blast chiller and cut thinly with the help of the slicer. Season with extra virgin olive oil, freshly ground black pepper and grated lime. Complete with julienne melissa. Cook Giganti neri al salmone in plenty of boiling salted water, drain and sauté with clarified butter and herbs. In a soup dish, put sea urchin sauce, arrange Giganti neri al salmone and cuttlefish teriyaki and complete with sprouts and extra virgin olive oil.
Chef Felice La Forgia senior italian national chef team from 2013 to 2017.
