Peas and coriander mousse with cuttlefish spaghetti

Signed by: Vivien Reimbelli

Prep work





Peas and coriander mousse with cuttlefish spaghetti

Delicious main coruse to be served cold in summertime


  • 400 g skinned cuttlefish
  • 200 g fresh peas
  • 30 g fresh coriander
  • 1 fresh chili
  • 4 tablespoons extravirgin olive oil
  • - salt and pepper, to taste

Set the cuttlefish in a vacuum bag than process it in the Chef Touch vacuum machine.

Repeat the operation with peas.

Insert in the Chef Touch steam oven and cook for 10 minutes.

When time is over, remove the cuttlefish from the oven and proceed cooking the peas for an extra 5 minutes.

Let the cuttlefish cool, make thin slices that will look like spaghetti.

Remove the peas from oven and place in a bowl.

Place peas, coriander, 2 tablespoons of oil, salt and pepper into the glass cup of the hand blender and blend the ingredients.

Set the peas purèe on bottom of 4 glasses, cover with the cuttlefish spaghetti, decorate with coriander leaves and garnish with fresh chili, oil, salt and pepper.


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