Passatelli
Romagna-style Passatelli in a cup with pea velouté and lime-marinated cuttlefish tagliatelle
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Cooking tools:
- Blast chiller
- Slicer
- Blender
- Fine-mesh sieve
- Microplane
- Saucepan
- Skillet
- Pot
- Chef's knife
- Cutting board
- Paper towel
- Plastic wrap
- Glass
Ingredients
- 150 g Passatelli
- Seed oil for frying, as needed
- 300 g peas
- Chopped shallot, as needed
- 3 dl vegetable broth
- 1 tablespoon fresh cream
- Salt, white pepper, as needed
- 1 tablespoon EVO oil
- 2 fresh cuttlefish
- 1 garlic clove
- 1 lime
- 1 sprig of fresh mint
- 2 tablespoons EVO oil
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