Cuttlefish on carrot cream

Ingredients for 2 people:

• 4/5 carrots
• 1 kg cuttlefish
• 1 medium potato
• 1 lemon
• rosemary
• 1 garlic clove
• Emozioneolio – OPUS blend
• salt
• black pepper

Preparation:

1. Cut the cleaned cuttlefish into thin strips and put in a hot pan with one garlic clove and a drizzle of extra virgin olive oil.
2. Deglaze with half a glass of wine. Once the alcohol evaporates, cover and cook for about 40 minutes with a sprig of rosemary, adding water if it becomes too dry.
3. Meanwhile, clean the carrots and potato, cut into small pieces and cook together in a saucepan, covered with water, until soft.
4. When the carrots and potato are cooked, some of the water will have evaporated. Remove a couple of ladlefuls to prevent the cream from being too runny. Add salt and Opus blend oil and blend with a hand blender until smooth.
5. When the cuttlefish is tender, spoon carrot cream onto a plate, arrange the cuttlefish on top and finish with ground black pepper and Opus Blend extra virgin olive oil.

The pairings shown are those of the original recipe. For the oils currently available, see Our oils.