Giganti neri al salmone con salsa di ricci all’olio extravergine e teriyaki di seppioline al lime

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.

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