Cuttlefish, capers and leek | Antonia Klugmann | Chef Recipes | Reporter Gourmet S.r.l.
Cuttlefish, capers and leek | Antonia Klugmann
Ingredients
- 300 g cuttlefish (only the body cleaned of the skin)
- 1 leek
- 50 g capers
- 200 g water
- 1.2 g agar-agar
- 30 g extra virgin olive oil
- stellaria and aglin to taste
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