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Finger Seppia PDF  | Print |  E-mail
Written by WebMaster   
Tuesday, 17 March 2009 15:33

FINGER SEPPIA

An elegant morsel that requires both classic and modern techniques.
The eggplant is blanched and peeled; the pulp is sautéed in olive oil and garlic, then pureed and passed through a chinois to obtain the soft cream that constitutes the base. The squid is carefully cleaned; the body kept in the freezer for half an hour before being sliced in super thin strips (the

Finger Seppia

"tagliatelle"); its ink is used to blacken mussel water. The black pearls are made with a technique borrowed from the "molecular cuisine", the spherification: the black mussel water is jelled and shaped into small balls. The black noodles are made with the eggplant skin de-hydrated at a low heat in the oven. The final touch is made with thin sticks of avocado.
The eggplant cream will slide into your mouth, while the teeth will be pleasantly impressed by the watery freshness of the raw squid and the pearls of the ink will explode releasing the scent of the sea; the eggplant noodle will pulverize and the avocado will blend the whole together.

 

Last Updated on Thursday, 07 May 2009 08:48
 

Isola del Giglio - Cannelle

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Giglio Cooking Culinary school in Florence

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