Mille- Feuille? Yes, but with Cuttlefish: From Dessert to Appetizer, Gennaro Esposito’s Recipe | Che
A savory mille- feuille inspired by cuttlefish: the light head and dark innards come together in a two-toned pastry, using the entire ingredient.
Keywords
- Mille-
- Feuille
- Cuttlefish
- Yes
- Come
- Head
- Dark
- Using
- Light
- Recipe
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Blender
- Immersion blender
- Kitchen scale
- Mixing bowl
- Serving bowl
- Plate
- Measuring cup
Ingredients
- 500 g cuttlefish (cleaned)
- 8 g cuttlefish ink
- extra virgin olive oil, to taste
- salt, to taste
- 100 g smoked mackarel
- 135g celery
- 80g carrots
- 80g tomatoes
- 65g extra virgin olive oil
- 20g lemon pulp
- 10 sea truffles
- 5g sugar
- 3 basil leaves
- 3 walnut kernels
- edible flowers
- sprouts
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