"CAPPUCCINO" OF POTATOES, CUTTLEFISH AND BLACK TRUFFLE
Imagine a dish that combines the creamy texture of a potato mousse with the delicate flavors of sautéed cuttlefish, all topped with the luxurious aroma of black truffle. This creation is not only a treat for the palate but also a visual delight when served in a glass that highlights its beautiful layers.
Cuttlefish:
Dice the cuttlefish into small cubes.
Sauté the finely chopped onion in olive oil until it turns translucent.
Add the cubed cuttlefish to the pan.
Gradually add the white wine, cooking gently for about 30 minutes until the cuttlefish is tender and infused with the wine's flavor.
| 300 g | Cuttlefish |
| 20 ml | Olive oil |
| 1.2 dl | White wine |
| 80 g | Onions |
Potato mousse:
Cook the potatoes until tender.
Use a mixer to blend the potatoes into a smooth, velvety puree.
| 300 g | Potatoes |
Assemble the Dish:
In a clear glass, first layer the cooked cuttlefish.
Add a generous layer of the potato mousse on top.
Finish with a sprinkling of freshly grated black truffle flakes to elevate the dish with its earthy aroma.
| 40 g | Black truffle |