Tagliatelle of Cuttlefish and Quinoa Recipe
In this starter, Michelin-starred chef Mauro Uliassi thinly slices cuttlefish to resemble tagliatelle in this cuttlefish, seaweed pesto and quinoa recipe.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.greatitalianchefs.com.
Cooking tools:
- Sous vide circulator
- Pot
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Stove
- Kitchen timer
- Fine-mesh sieve
- Zip-top bag
- Mixing bowl
- Spoon
Ingredients
- 200g of cuttlefish
- 5g of salt
- extra virgin olive oil
- lemon juice
- 50g of nori seaweed
- 100g of toasted sesame seeds
- 100ml of extra virgin olive oil
- 200g of quinoa
- oil, for deep frying
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Cuttlefish and Tagliolini Seafood Pasta Recipe
greatitalianchefs.com
Cuttlefish Salad Recipe
greatitalianchefs.com
Cuttlefish with Peas | Pomi Italia
pomionline.it
Tagliatelle of Squid Recipe
greatitalianchefs.com
Cuttlefish Salad - Italian recipes by GialloZafferano
yummy4recipes.com
Cuttlefish Salad - Italian recipes by GialloZafferano
giallozafferano.com
Red Prawn and Cuttlefish Recipe
greatitalianchefs.com
Cuttlefish and Mushroom Tartare Recipe
greatitalianchefs.com