For the velouté: in a saucepan, sauté the chopped shallot in oil, add the peas and let them season with salt and white pepper. Add the vegetable broth, then cook and, once done, blend and possibly strain through a sieve.
For the cuttlefish tagliatelle: clean the cuttlefish, wrap them tightly with cling film and place them in the blast chiller for a few minutes. Remove the cling film, slice thinly with a slicer, lightly sear in a very hot pan with EVO oil. Remove from the heat and marinate with the garlic clove in its skin, mint, a little oil, and grated lime zest.
Fry the still-frozen Passatelli in very hot oil, dry on absorbent paper, then pour the velouté into a Martini glass, place the Passatelli on top, and finish with the cuttlefish tagliatelle. Decorate as desired, possibly with a few drops of cuttlefish ink.
It is possible to replace the pea velouté, for example, with gelatin from good meat broth and the cuttlefish tagliatelle with a small salad of meat used to prepare the broth.
