Tagliatelle of Cuttlefish and Quinoa Recipe - Great Italian Chefs
In this starter, Michelin-starred chef Mauro Uliassi thinly slices cuttlefish to resemble tagliatelle in this cuttlefish, seaweed pesto and quinoa recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatitalianchefs.com.
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
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