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Peas and coriander mousse with cuttlefish spaghetti

Delicious main coruse to be served cold in summertime.

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Details

6

Ingredients

8

Steps

Time

15'

Prep

15'

Cooking

30'

Total

Ingredients

  • 400 gskinned cuttlefish
  • 200 gfresh peas
  • 30 gfresh coriander
  • 1fresh chili
  • 4 tablespoonsextravirgin olive oil
  • -salt and pepper, to taste
Make it now
  • Step 1

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

  • Step 2

    Repeat the operation with peas.

  • Step 3

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

  • Step 4

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

  • Step 5

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

  • Step 6

    Remove the peas from oven and place in a bowl.

  • Step 7

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

  • Step 8

    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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Peas and coriander mousse with cuttlefish spaghetti

Step 1

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

Step 2

Repeat the operation with peas.

Step 3

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

Step 4

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

Step 5

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

Step 6

Remove the peas from oven and place in a bowl.

Step 7

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

Step 8

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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