COTTO AL DENTE

FOOD BLOGGER

Dentist by day, chef by night! It might be a bizarre pair but these are my two spirits: a bit dentist and a bit chef.
In the last few years, my love for cooking has started to take up more and more of my free time and it has become a great passion of mine. It started out as a game, planning dinners and lunches with friends, then starting an actual cooking blog. Creativity, conviviality, and innovation are what I love most about cooking. I love experimenting and creating new flavours to share with the people around me.

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Cuttlefish in a gondola

Ingredients

Method

I’m finally revealing what I decided to cook using Samurai products. It’s a quick, easy recipe but it definitely makes an impression!

Cuttlefish sheet: cut the heads of the cuttlefish into strips and blend them along with the coconut milk until smooth and creamy. Take a sieve, turn it upside down and put it on top of a piece of parchment paper. Pass the cuttlefish cream through the sieve with the help of a spatula.

Note: if you want the cuttlefish sheet to be two colours, split the cuttlefish into two portions before blending and add a few drops of cuttlefish ink to one of the portions.

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Cover with another sheet of parchment paper and roll out the mixture with a rolling pin to a thickness of 5mm. Steam for 6 minutes.

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Cut the cuttlefish tentacles into pieces and cook them in the steamer for at least 10 minutes.

When the cuttlefish sheet is cooked, cut it into whatever shape you prefer with a cookie cutter.

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Buon appetito!

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Perfect for:

People who love gourmet yet easy cooking

Decor Gondola

Made of pine wood

Versatile, fit for every occasion. They were designed to add choreography when plating cold foods. Comes in two sizes: large 18cm and small 12cm

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