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Fotografía Chef Signature Chef

METHOD 

  1. Prepare the pesto: chop the tomato (oil rinsed off) with the hazelnuts and pine nuts; place in a bowl and, if necessary, add a drop of oil to the tomatoes to make them more creamy.
  2. Clean the cuttlefish and cut into thin strips; sauté briefly in a very hot pan or steamer; garnish with the oil, shredded anchovies and capers; add in the...

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METHOD 

  1. Prepare the pesto: chop the tomato (oil rinsed off) with the hazelnuts and pine nuts; place in a bowl and, if necessary, add a drop of oil to the tomatoes to make them more creamy.
  2. Clean the cuttlefish and cut into thin strips; sauté briefly in a very hot pan or steamer; garnish with the oil, shredded anchovies and capers; add in the carefully cleaned and halved "puntarelle".
  3. Heat up the piadinas spread the pesto fill with slices of mozzarella and roll up.
  4. Cut into slices.
  5. Serve half a piadina with the cuttlefish salad.

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Ingredients 4 persons
  • 1 cuttlefish (approx. 600 g)
  • 1 "puntarelle" chicory
  • 4 anchovy fillets in oil
  • 1 spoonful small capers (desalted)
  • Extra virgin olive oil
  • salt & pepper (to taste)
  • 1 jar dried tomatoes in oil (200 g)
  • 30 g hazelnuts
  • 30 g pine nuts
  • 2 piadinas
  • 100 g buffalo mozzarella.
Recipes. The Cook & Chef Institute